I’ve recently discovered that I’m obsessed with pumpkin.
You’d assume I’d have noticed how crazy I am for pumpkin before I was 21 years old. But I didn’t.
All of the signs were there. My favorite pie during the holidays was always pumpkin pie. I relished sweet, moist pumpkin bread. Pumpkin soup, pumpkin strudels, pumpkin bars, pumpkin anything! You make it, I’ll eat it.
I suspect I didn’t notice I loved pumpkin as much as I do because I only eat pumpkin for a few months out of the year, particularly around Halloween and Thanksgiving.
From September to November in the United States, it’s perfectly acceptable to eat heaps of pumpkin. The definition of autumn is practically pumpkin season. It’s not only the season to bake with pumpkins, but decorate them, carve them and any other activities your heart desires with them.
From September to November, the country is obsessed with pumpkin-flavored foods and drinks for it’s the one time of year that it’s socially acceptable to bake and buy such items. Pumpkin latte in April? Nope, not okay. Pumpkin pie in July? Access denied. But pumpkin… well, anything… in November? Go for it. Relish in the season. Enjoy your pumpkin-flavored whatchamacallit while you can.
I only had access to pumpkin during fall months of the year. And during the designated pumpkin months, everybody seemed to be obsessed with pumpkin.
That begs the question: are most Americans closet pumpkin lovers? Or are they just embracing the festive holiday season with pumpkins?
I unknowingly started to discover I loved pumpkin when I began to have access to them outside of autumn when living in Spain. Rob and I made numerous pumpkin recipes, but my favorite recipe we came up with (at the time) was this Vibrant Pumpkin Soup.
Vibrant Pumpkin Soup is straightforward to prepare. The one hiccup you might come across is finding carrot juice as many grocery stores don’t sell pure carrot juice. The majority of carrot juices are flavored with other fruits and/or have added salt, sugar or fat to them. Not ideal for the recipe.
If you have a juicer, making your own carrot juice is nothing to worry about. Rob and I use our blender to make juices however this requires more effort.
If you can’t obtain pure carrot juice, there are three options:
- Replace the carrot juice with a tomato product (still be aware of added flavors, salt, sugar and fat)
- Cook a few carrots and blend them with water to create a thin carrot purée instead of carrot juice.
- Replace the juice with water or vegetable stock and add extra carrots into the soup
Beside the carrot juice issue, the rest of the recipe should be simple. Let the pumpkin-cooking begin!
If you’re in love with pumpkin like I am, you’ll adore this easy pumpkin soup recipe. Who cares that “normal” people only eat pumpkin in the fall? This recipe is crazy nutritious, so eat it whenever you want to delight in some sweet pumpkin goodness.
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seed free option
Reasons to love this recipe: pumpkin, nutritious, ready in 30 minutes or less, less than 10 ingredients
- 1 brown onion, finely chopped
- 2 cloves garlic, minced
- 3 c butternut pumpkin, skinned and sliced into medium cubes
- 3 c carrot juice
- 2 carrots, chopped
- 1 tsp cumin
- black pepper, to taste
Sauté the onion and garlic in a pressure cooker until onions are slightly translucent with a small amount of low fat liquid. Add the rest of the ingredients and cook on high pressure for 8 minutes then quick release.
Blend into a smooth soup. Top with toasted pepitas, chopped celery and/or parsley if desired.