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KPL Cooks - It's Kind of a Big Meal - Pumpkin Soup (Virtual)

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Program Type: Class, Cooking & Nutrition
Age: Adult
Registration for this event has closed.

Let's cook together! Join KPL for a live virtual cooking demonstration where we share tips and tricks for cooking your next big meal.  For more information, contact Amy Klein at aklein@mykpl.info or call 262-564-6130.

Pumpkin Soup Recipe

This recipe is a festive way to serve an easy, delicious vegan soup! 
Kitchen Items:
Large knife
Measuring spoons
Measuring cups
Baking sheets
Parchment paper
Cutting board
Large bowl
Assorted small bowls for prep 
Large spoon or serrated spoon
Large stockpot or dutch oven
Blender (immersion or stand)
Ladle
Ingredients:
2-4 small sugar pumpkins (sometimes called sugar pie pumpkin)
1 can pureed pumpkin
1 Tbsp olive oil (or substitute water if oil-free)
1 carrot (sliced)
2 medium shallots (diced)
3 cloves garlic (minced)
2 cups vegetable broth 
1 cup full fat coconut milk (or substitute other non-dairy milk)
2 Tbsp maple syrup or agave nectar (or honey if not vegan)
1/4 tsp each sea salt, black pepper, nutmeg, rosemary, sage and thyme
Crispy Kale Topping (optional)
1 cup roughly chopped kale
1 large clove garlic (minced)
2 Tbsp raw sesame seeds (optional)
1 Tbsp olive oil
1 pinch salt

Other optional toppings: Splash of heavy cream, leftover coconut milk and/or any roasted nut, seed or bean you enjoy! 

Preheat the oven to 450. Wash, dry and prepare all ingredients. 
First, cut the tops of your pumpkins, just like you would if you were carving the pumpkin. You want to do this wide enough to use the pumpkin as a vessel for the soup. 
Using a spoon (if you have a grapefruit spoon or serrated spoon for this they work great) scoop out your pumpkin seeds and pulp. Separate your pulp from the seeds, you can roast the seeds for future snacking.
Brush the inside of the pumpkins with olive oil, season with salt and pepper. Be careful not to get oil on the outside of the pumpkins as it will sear the pumpkin skin. 
In your stock pot saute shallots until translucent, add in the carrots and spices/herbs, add garlic last to saute for a few minutes. Finally, add your stock. 
Place the pumpkins in the oven for 20-30 minutes or until they are fork tender.
Lower your oven to 400. Combine your topping ingredients together and place on an oven rack for 10-15 minutes or until the kale is crisp.
Let the pumpkin cool slightly before scooping out the flesh. Add the pumpkin to your stockpot. If  you want more pumpkin, add the canned puree.
Next, add the coconut milk and maple syrup, stir to combine. 
Once the kale is crispy, remove from the oven.
Using an immersion blender or stand blender, puree the soup until smooth.
Ladle into your pumpkin vessels, top with crispy kale, pepitas and serve.