So, it’s only a few weeks until Halloween, which, besides spending $400 on candy and convincing my son he really doesn’t need an $800 gold-plated, mechanical, battery-operated, light-up, sound-producing, shoots-real-lasers-and-comes-with-its-own-fully-operational-grenade-launcher costume, means carving a big-ass pumpkin. And that means pumpkin soup. Here is my pumpkin soup recipe.
1 big-ass pumpkin
2 tbsp olive oil
4 cups chicken broth
1 cup slow-cooking rice
1/4 tsp cumin, cloves, cinnamon and ginger
salt, pepper to taste
Start with a big-ass pumpkin. Find yourself a 14-year old kid to empty it out and carve it.
Separate all the pumpkin seeds from the pumpkin guts. And by all, I mean most of them until you get fed up and say the hell with it, I’m gonna puree the damn thing anyway.
Chop up the onion, carrot and pumpkin guts. Heat up the olive oil in the soup pot and saute the chopped vegetables on medium-high heat until onion is transparent, about 5 minutes.
Add the broth, rice and spices. Bring to a boil, cover, then simmer for about 30 minutes or until the rice is fully cooked.
Run through the blender until it looks like this:
Actually, while you are technically done, you can still do one final thing. Add a little grated cheese to it, because cheese makes everything better. Grated Parmesan isn’t bad, as is Mozzarella. But my favourite with this soup is some grated smoked Havarti.