This is the second offering from Lori Howarth – her first offering was a photographic one here. Lori’s ancestry is partly of North American Indian, hence this soup recipe. Enjoy.
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Butternut Pumpkin Soup(Native American Style)
Ingredients:
2 tablespoons butter
1 tablespoon vegetable oil
3 cups of butternut pumpkin, peeled, seeded and cut into 1-inch cubes
1 small white onion peeled & chopped
3 cups vegetable stock
1 medium sized potato peeled & chopped
Spice sachet consisting of: bay leaf, 1 clove, 1 small cinnamon stick – tie up in a piece of cheesecloth
2 tablespoons maple syrup
Salt & pepper to taste
Method:
In a large saucepan melt butter and oil over a med-low heat. Add pumpkin, onion, potato, maple syrup, salt & pepper, spice sachet and sauté on low-heat until tender (40 mins). Add stock. Simmer gently for 40 minutes. Remove spice sachet. Check seasoning and sweetness of maple syrup and adjust as needed. Cool. Add to blender and blitz until smooth.
Alternatives:
- Serve heated with cream. Do not boil as it may separate.
- Serve with coconut milk, a shredded kaffir lime leaf, chilli & fresh coriander for a Thai influence.
- You can also make this with pink sweet potato (kumara).
Lori would like to thank the Mitsitam Café Cookbook for the inspiration for this recipe. Photography by Lori Howarth.
The Native school had a traditional dinner nothing but native foods.Butternut squash soup was one of the items.Only smy daughter couldnt remember how to make it.I’ve been wanting this soup ever sence,so thank you for sharing.
Awesome!!! And thanks to Lori for sharing the recipe in the first place 😀
In a tagine the cooked pumpkin becomes very easy to peel. Not sure which method pressure cooker or tagine preserves pumpkin vitamins best, I never forget pumpkin pies mom made with all fiber left in, Fie on canned pumpkin?
Thanks Fern, I’ve never used canned pumpkin in my life!! Glad you’ve enjoyed the recipe.
I really need to try this recipe!! Thank you so much for sharing 🙂
You’re most welcome! Enjoy 🙂
one of my favourites too and what better way to get the kids to eat vegies – love Winter! love soups!!
This is a beautiful looking recipe and I can’t wait to give it a try. The maple syrup addition sounds like a really good idea
Yum! I love how simple this recipe is! I love butternut squash soup – I’m excited to try this 🙂
~amberly
ambsgoodlife.blogspot.com
Pumpkin soup is one of my favourites. I’ll definitely have to try this version. Thanks for sharing!