The girls walked by the local green market on Saturday and picked up a few sugar pumpkins and some beautiful branches of brussel sprouts. They had visions of Pumpkin Soup with brussel sprouts on the side. Your wish is my command. I got to work yesterday afternoon and made a pumpkin soup with a kick. It took 10 minutes at most and was perfect for a light fall dinner.
1 large onion chopped
3 celery stalks chopped
1 heaping T. minced ginger
1 T. sugar
2 tsp. kosher salt
1 tsp. turmeric
1/4 tsp. ground nutmeg
2 medium sized Yukon gold potatoes – peeled and cubed
4 cups cubed fresh pumpkin (you could always use squash)
6 cups vegetable stock
Hot sauce ( I used a Sriacha Thai sauce which is spicy and flavorful)
Heat about 2 T. vegetable oil in a large stockpot over medium heat. Add the onions, celery, ginger and sugar. Let is soften for about four minutes, stirring occasionally.
Add the salt, turmeric and nutmeg and stir to coat the vegetables.
Add the pumpkin, potato and stock. Bring to a boil.
Reduce the heat to medium/low, partially covered and simmer for about 20 minutes or until the potatoes and pumpkin are soft.
Puree in a Cuisinart. I used to have a hand held that I would just put in the stock pot but unfortunately I no longer have it. That is the easiest way to do it. Once the soup is pureed, add in the hot sauce for taste and zip. For looks you can always chop scallions and serve on top but I passed this time around.
Serve warm. Really good.