How and where Josh got his inspiration for this pumpkin soup is beyond me. But it tastes fabulous. Surprisingly spicy, warm and filling, I had to drill Josh for this recipe at his Halloween/welcome back dinner party. He says that he just came up with the recipe himself, and I would have never guessed it, perhaps owning to the fact that I’ve rarely seen him outside of extreme work mode programming films for either the Hamptons International Film Festival, or the Brooklyn Underground Film Festival. It’s awesome and humbling to discover that a lot of people like to make up amazing recipes all the time, and they don’t have to be all showy and obsessive about it (hmmph).
Josh’s great plan to serve the soup in a carved-out, partially roasted pumpkin didn’t see its way to completion for the party, unfortunately. There was a lone tall, sturdy-looking pumpkin with a fine, curled handle that was designated for the job. I may have to steal his idea next year.
Toasted pumpkin seeds were adequately spiced with cayenne
Eeney, meeney, miney…crunch!
We all got a little closer to pumpkins that night. Especially Lisa.
Please try this recipe and see for yourself. I admit it doesn’t look like much under my photography skills.
Josh Koury’s Pumpkin Soup
(serves: a party, 10-12)
1 medium pumpkin
2 cups canned pumpkin puree
2 cups chicken or vegetable broth
1 tsp curry powder
1 tsp cayenne pepper
1/2 tsp oregano (optional)
1-2 cups cooked chicken, chopped
2 cups fresh spinach, chopped
1-2 cups fresh corn
1/2 cup milk
Salt and pepper to taste
Carve out seeds and pulp from the pumpkin and roast until softened, about 40 minutes. Meanwhile, combine puree and broth in a large soup pot. Scoop out cooked flesh from the pumpkin, and add to the soup pot (discarding the pumpkin’s outer shell/skin). Soup should thicken slightly. Add spices and simmer for a while. Add chicken, spinach, and corn, and simmer for about 30 minutes more. Add milk toward end of cooking, stirring so that it is mixed thoroughly. Adjust seasoning if desired, and serve.
(Note all prices are guesstimates, since I didn’t actually cook this recipe, just ate it. A lot of it.)
1 medium pumpkin: Varies greatly, but around $5.00
2 cups canned pumpkin puree: $1.50
2 cups chicken broth: $2.00
2 cups fresh corn: $1.00
2 cups cooked chicken: $2.50
2 cups fresh spinach: $1.50
1/2 cup milk: $0.30
Cayenne, curry powder, oregano, salt and pepper: $0.15
Two brownie points – with fresh pumpkin, fresh spinach, and fresh corn, it pretty much covers your bases in terms of vitamins. Also, there was no oil or fat except from the milk and what little there might be in the white meat chicken chunks–and you sincerely do not miss it in this soup. Possibly one of the of the healthiest things you’ll probably see on this blog. And no thanks to me for it.