No peas involved–simple, easy, as in easy peasy!
Just looking at the colour warms you up.
Adapted from a recipe in Leaves from our Tuscan Kitchen–a peak into the day to day ways of cooking in a Tuscan villa in the late 19th century.
for 2/3
1lb/450gms pumpkin–roughly chopped with its skin
1 medium onion–chopped
1 tablespoon olive oil
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon cayenne powder
1 generous pint stock (I use organic vegetable stock cubes.)
salt and pepper
- Put the onion and the pumpkin pieces in a saucepan with the olive oil.
- Add the spices with the salt and pepper.
- Turn everything over, cover and sweat over a low heat for twenty minutes to soften the vegetables.
- Add the stock and cook uncovered for a further twenty minutes or so, until the pumpkin is tender enough to liquidize.
- Liquidize the mix–best done with a stick mixer, saves much washing up!
- A pinch of chopped parsley is a nice touch in each bowl.
- I cut up some rye bread–a slice each–into crouton size pieces, sautéed them in a little olive oil and added a pinch each of salt and cumin powder.
- Meredith suggested sautéed bacon bits would be good too.
Robin Ellis 
Looks scrumptious as well as very wholesome… This recipe is a definite must try!
Really with the skin? I can’t imagine eating a pumpkin rind? You’re sure?
Sorry to doubt you but?????
Worked with mine. It does sound odd I agree.
Sounds heavenly…and I’m betting Meredith is right about bacon bits.
I always leave the skin on when steaming or roasting. Dh always leaves it in the plate (the skin) but I eat it….tastes yum. Have never left it on for soup though…….will have to try it. Not really soup weather here at the moment though. Mid to high 40’sC
Thank the goddess for air conditioning :)))
Looks easy peasy. We loved the pumpkin with cumin and pumpkin seeds too.
We used the Japanese pumpkin, I think they call them kobucha pumpkin, and you can eat the skin. Also, someone said they are very easy to grow.
Deliciuos and expensive! Perfect for this cold season. I used eat soup with little slice of bread roasted. Have a nice week end 😉
INexpensive Beatrice!!
Looks fabulous, especially for the season! I will be making this! Thanks!!!
I can’t eat oil, but I noticed that your instructions are to add it, but you don’t say how much. Would the recipe work without oil?
Thanks for pointing this out, Mark. I have added the tablespoon needed to the list of ingredients.
Butter, if you can use it as an alternative. Or just do what you usually do to soften vegetables in the initial stages. You could try softening them in a couple of tablespoons of the stock before adding the rest.
Thanks for the tip! I’ll use vegetable broth instead of oil. This looks like a great holiday dish for us vegans! 🙂
We garnish our pumpkin and butternut squash soups with roasted sunflower seeds.
It’s good too with a little coconut milk. I also had a fantastic pumpkin & peanut soup in New Zealand. It also had a bit of chilli in it and coconut milk. Though I didn’t ask how they made it, I wondered whether it was peanut butter that had been used.
This soup sounds delicious Robin and it’s good that it uses all the pumpkin. I love making vegetable soups in the Winter; they are so comforting on a raw day.
Here I am, four years after most of the comments (!) having seen a FB post this morning about this soup. Some welcome rain is falling on California’s Central Coast, so this is perfect food for today. Soup’s cooking right now. House smells divine. We’ll be enjoying this quite soon! Thank you, Robin and Meredith.
Happy to hear this, Celeste.
Oh, wow, does this look good, Robin. I never would have thought about leaving the skin on. I am glad that Meredith reposted a link to this recipe on Facebook today; I’ll have to try this!