ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Spicy Pumpkin Soup with Doughy Fingers

 

It's time. Pumpkin season is officially here. In honour of the month of pumpkins, my birthday, and my favourite holiday ever I'm bringing you two extra super amazing pumpkin recipes.

This week I have for you a caribbean inspired pumpkin soup (with some optional weird doughy dumpling action) and next week I have our extra special and always a favourite All Things Pumpkin, annual video of ridiculousness as my dad and I don cat costumes together cook up some greatness. Here's your sneak peak...

I know. I said cats. You'll have to wait until next week to get the joke.

In the meantime- make this Spicy Pumpkin Soup because its spicy to heat you up, easy to free up your time and extra powered delicious to tickle your taste buds.

By the way- those weird dumpling looking things in the picture were an experiment that I loved but may not be for everyone. They are brown rice dough balls. All I did was mix 1/2 cup of brown rice flour with 2 tbsp arrowroot starch and 1/4 cup water and a splash of olive oil with a pinch of sea salt. You may need to play around until you get a dough that sticks. Then roll into little finger like shapes (creepy I know- get over it) and throw in a pot of boiling water. When they float to the top- they're ready!

Spicy Pumpkin Soup

Rating

Prep time: 

Cook time: 

Total time: 

Yield: 6-8 Servings

A soup thats spicy enough to heat you up, easy to free up your time and extra delicious to tickle your taste buds.

Ingredients
  • 2 tbsp olive oil
  • 1 small red onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 4 cups fresh pumpkin or butterut squash, peeled, deseeded and cut into ½-1 inch chunks
  • 2 bay leaves
  • 2 tsp turmeric
  • 3 sprigs fresh thyme
  • ⅛ teaspoon ground allspice
  • 1-2 tsp your favourite hot sauce or 1 scotch bonnet pepper
  • 4-5 cups of water to cover vegetables
  • sea salt to taste

Make It Like So
  1. In a large pot, olive oil on medium heat and sauté onion, carrot, celery and garlic just until softened.
  2. Add pumpkin, bay leaves, thyme, turmeric, allspice, hot sauce/pepper and water. Bring to a boil and then reduce to simmer for about 40 minutes until pumpkin is very tender.
  3. Add sea salt and more chili peppers if desired.
  4. Puree half of the soup in a blender while leaving some parts chunky for texture.
  5. Serve piping hot with your favourite gluten-free bread.

5 Responses to “Spicy Pumpkin Soup with Doughy Fingers”

  1. Candace said…
    It must be pumpkin day. This is the 2nd post on pumpkins I've seen today! Love me some pumpkin!
  2. Suzanne said…
    I think it's a bit unrealistic to say that prepping the veggies and cleaning out then chopping up a pumpkin takes 10 minutes
    • Meghan Telpner said…
      Thanks for your input, Suzanne! We updated the time to reflect an array of prep speeds. Enjoy the soup :)
  3. […] farmer’s market. Choose fall-ready produce like sweet potatoes, parsnips, pears, winter squash, pumpkin, apples, turnips and kale. Challenge yourself to eat a new vegetable, or to try a different way of […]
  4. Faye said…
    It's not even Fall and yet I'm craving this so much! Great recipe.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Rate this recipe:  

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.