By Tali Simon | August 22, 2013
This was the first thing I put in the freezer for Rosh Hashanah, and the day I made it was one of those super chaotic times. I was out late with the baby, preparing for my cooking demo in the yishuv. When I say late, I mean something like 7:00 p.m. but for him, that’s late. Bath time is 6:45, be there or be fussy.
The fact that I managed to make this soup felt miraculous, but the truth is that it’s really simple and fast. If you have pumpkin puree in the freezer (or if you just open up a can), then there’s almost no work at all.
I stayed very close to the original recipe, basically just playing with the proportions, though I also used cinnamon instead of allspice (and more of it), and plain old water instead of stock. Aside from that, I left out the half-and-half to keep it pareve. This is a light, flavorful soup with spices in all the right places.
Ideal for yom tov, I’d say.
Recipe at a glance:
- Accessible ingredients? Yes. I prefer fresh pumpkin (and I can get it here all year), but if that isn’t the case for you, canned is fine.
- Multiple steps required? No, this is a quick one. Saute an onion, add some spices, and stir in the pumpkin and water. Done and done.
- Left with lots of dirty dishes? No sir.
- Taste worth the effort? Yes!
- Make again? Totally. I love that this is a light soup, since that makes it a good starter for a Shabbos or yom tov meal.
Modestly adapted from Soup: A Kosher Collection
Yield: 8-10 servings
- 2 Tbsp olive oil
- 1 medium red onion, finely diced
- 2 tsp ginger
- 2 tsp cinnamon
- 2 tsp granulated sugar
- 1 tsp nutmeg
- 2 bay leaves
- 2 tsp salt
- Black pepper, to taste
- 4 cups fresh pumpkin puree (about 2½ of the 15-oz. cans)
- 8 cups water (use less for a thicker soup)
- Pumpkin seeds, to garnish
1. Heat the oil in a large soup pot and saute the onion until softened but not browned (about 5 minutes). Add ginger, cinnamon, sugar, nutmeg, bay leaf, salt, and pepper. Cook 1 more minute.
2. Add pumpkin puree and water, stirring well. Cover, bring the soup to a boil, and then reduce heat to low. Simmer for 20 minutes.
3. Remove the bay leaf and serve hot, garnished with pumpkin seeds.
Make ahead: This soup freezes well.