I was given the job of sifting through decade old blog posts to ‘clean it up’ around here. The truth is that there’s a lot of dusty old stuff on this website (I mean, she’s been humming since 2008) that needed a clean sweep. This amazing pumpkin soup was slated for deletion and I just couldn’t let it go.
So Halloween had past, squash season officially entered my world and I made this soup and it was as epically delicious and satisfying as I remember.
The first time I ever had pumpkin soup in this style was in Jamaica. It was while on holidays and we enjoyed it with perfect little starchy dumplings that helped soften the heat from the chilis. Body and soul warming perfection.
Inspired by the Caribbean version I remembered, I kept the recipe list short and the instructions simple. This might be my favourite way to enjoy pumpkin. (No, I am not a pumpkin spice latte person).
The dumplings are pretty basic- just balls of dough. I made them as follows:
Basic Gluten-Free Soup Dumplings
1/2 cup brown rice flour
1/4 cup cassava flour
2 Tbsp arrowroot flour
1/4 tsp salt
1/3 cup of water
- Combine all dough ingredients in a bowl
- Add water and form dough into a ball.
- Pinch off about 2 Tbsp worth and roll into oval.
- Fill a pot with water and bring to a boil.
- Drop the formed dumplings into the boiling water. You may want to do a half of the batch at a time.
- As they float to the surface, scoop out with a slotted spoon.
- Add to soup before serving.
As for the pumpkin, what is known as Jamaican Pumpkin, a large green winter squash with an orange inside can be hard to find here– but if you have access, that’s the one to use. I used what I could find, a happy little round orange pumpkin. I saved the seeds to see if I might be able to grow my own next year.Print