Being a full-time food photographer has many perks. One of those perks is leftovers. Lots and lots of leftovers… In this particular case, after shooting a video for Tablespoon.com called “How to Serve Booze in Your Pumpkin” (I made a pumpkin keg…It was pretty great), I had three very large pumpkins left over. Not one to waste food, I chopped up all the pumpkin and got to roasting. Four hours later, my house smelled very strongly of pumpkin, and I had roughly 60 cups of pureed pumpkin…that’s A LOT OF PUMPKIN! Ever the optimist, I assured myself that Shan and I would figure out ways to use it up. First up, Pumpkin Soup! Surely that will get rid of lots, right? This made quite a bit of soup, yet I only used 6 cups of puree. Guess we’ll be eating pumpkin forever…
This recipe is super simple, healthy, and can be made in 15 minutes if you’re quick! The curry powder does most of the work, imparting a light heat, and plenty of flavour.
- 1 large onion (chopped)
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- 4½ cups chicken broth
- 4-6 cups pumpkin puree (varies depending on how much water your puree has)
- 2 tbsp curry powder (plus more if desired)
- ½ tsp onion powder (optional)
- Salt & pepper to taste
- In a large pot on medium heat, add olive oil.
- Once heated, sautee onions for about 5 minutes until translucent.
- Add garlic, cooking for 1 minute.
- Add pumpkin puree, chicken broth, and curry powder.
- Mix together, and bring to a light boil.
- Reduce heat, and simmer at least 5 minutes, adjusting seasoning.
- I found my pumpkin was quite sweet, so I ended up using more curry powder, and a bit of onion powder to give it a little more oomph!
- Garnish with a stir of sour cream, and pumpkin seeds if you wish!
The question remains, what to do with the rest of our pumpkin? Suggestions are welcome!