Posts Tagged ‘acorn squash soup’

Pumpkin-Broccoli Soup for Vegans, Vegetarians and Carnivores

May 1, 2012

Vegan Pumpkin and Broccoli Stem Soup

I am not really working on healthy eating other than controlling the amount I eat. I just happen to like very weird foods. Once I found out that you could cook broccoli stems into a very pleasant soup, I expanded my horizon by making an acorn squash and broccoli stem soup. Recently, the price of pumpkin got as low as 38 cents per pound and I had some leftover broccoli stems that I had saved so I made a vegan pumpkin-broccoli soup based on my acorn combination.

Vegetarian Pumpkin and Broccoli Stem Soup

I also have friends with weird preferences; vegan with no cheese, vegetarian with cheese and others like me who want meat in the meal. I firmly believe that you should always tell your guests the truth and plan on accommodating everyone. In this case it was no problem at all. I made the base soup with vegetable broth and served cheese at the table. For me, I microwaved some frozen meatballs and added them to my bowl of soup. Everybody had a bowl of soup their own way just as it should be.

Pumpkin and Broccoli Stem Soup with Meatballs

The lead picture is Vegan, the next vegetarian and the final is carnivore. The recipe for the soup is not repeated because I basically followed the recipe for Super Vegan Acorn Squash Soup and left out the macaroni and substituted the cubed pumpkin and broccoli stems for the acorn squash.

Cubed Pumpkin and Broccoli Stems

As I am writing this post, I decided to find out how healthy this soup that my daughter and I jokingly call “Dumpster Soup” because it is made from ingredients that others throw out. Presently, pumpkin is grown where ever humans permanently reside on this planet. The oldest pumpkin-related seeds date between 7000 and 5500 BC and were found in Mexico. The medicinal properties of pumpkin include anti-diabetic, antioxidant, anti-carcinogenic, and anti-inflammatory. Broccoli was derived from cultivated leafy crops in the Northern Mediterranean in about the 6th century BCE or about 2600 years ago. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer and broccoli consumption has also been shown to be beneficial in the prevention of heart disease.

It looks like this soup is very healthy and even more important it tastes good enough to serve to company.

Italian Pumpkin Soup – Coffeepot Style

February 12, 2012

Pumpkin Soup with Chicken

When I first wrote about Acorn Squash Soup, pumpkin and acorn were about the same price. I like the flavor of roasted acorn squash so I could buy a couple of small ones and make one into soup and the other eat roasted. Well in the past year, one market has dropped the price of pumpkin down as low as fifty cents a pound and started selling one pound pieces. So naturally I decided to try pumpkin soup using my Acorn Squash Soup recipe.

Actually, Italian Pumpkin Soup is richer and bolder than Acorn Squash Soup and just as versatile. I made a vegan version with coined carrots where you have to blanch the carrots until tender and add them back after the pumpkin soup is pureed. The version pictured above is with chicken and when I cooked it on the stove top, I included carrots, dumplings and chicken. When rereading the acorn squash recipe, I see that I no longer add Pasta to soup. If you choose to do this in your coffeepot, you have to cook the pasta for twice as long as called for and avoid leftovers as the pasta has a tendency to turn mushy. So in effect, this really is an entirely different soup and deserves it’s own recipe.

Italian Pumpkin Soup

Ingredients:

2 can vegetable broth or Chicken Broth

¾ to I pound pumpkin

3-4 cloves garlic minced

1 small onion diced

Salt and fresh ground pepper to taste

Optional – Piece of chicken with or without the bone

Optional – Coined Carrots, precooked

Optional -Tablespoon grated Parmesan sprinkled on top.

Method:

  1. Peal and cube the pumpkin and get rid of the skin and seeds.
  2. Add cubed pumpkin and garlic to the pot and cook with broth for 2 hours
  3. Puree in blender or remove pumpkin from broth and mash by hand.
  4. Add onion and chicken or cooked carrots if desired. Cook additional 2 hours.
  5. Add salt and pepper to taste.
  6. Serve with Parmesan at the table

This is one of those soups that loves to be played with. Aside from pasta or dumplings as mentioned above, there are a few obvious spices I might try adding like ginger matchsticks, cumin and parsley. Come to think about it, I don’t believe either my daughter or I have ever made soup exactly the same or followed an exact recipe. It depends on what we feel like and what ingredients we have on hand.