Pumpkin, carrot, onion soup recipe

A delicious, rich, thick pumpkin carrot soup

This is a delicious, hardy soup using one of our many Seminole pumpkins. My husband and I worked together on this soup, which was three dinners for the two of us and two lunch servings. (See my Seminole pumpkin article, which has more recipes for this versatile squash.)

Ingredients:

1 small pumpkin, seeded, peeled and cut into 1/2" cubes*
6 medium carrots, peeled and cut into 1/2" cubes 
2 large sweet onions, coarsely chopped
1/3 cup grated radishes*
1 tablespoon of fresh rosemary leaves, chopped*
1 teaspoon of fresh oregano leaves*
1/3 cup of garlic chives, chopped*
1/2 teaspoon of dill seed*
1 cup plain Greek yogurt added to the soup and more as garnish
8 cups of water
2 eggs, beaten
enough olive oil to sauté the herbs and the onions
Freshly ground black pepper
2 tablespoons of dill, chopped for garnish*

*Fresh from the garden (except for the dill seed, which collected last spring)

Directions:

Cover bottom of soup pot with a thin layer of olive oil and soak the rosemary, oregano, dill seed, and garlic chives in the oil for 15 minutes. Then heat the pan with medium to low heat for 5 minutes to infuse the oil with the herbs. Then add the onions and raise the heat to medium to caramelize the onions. Stir often during this stage.

Add 4 cups of water, turn up the heat. and add the carrots, pumpkin, and radish. Cook until the carrots are soft. Remove from heat and let it cool for about 5 minutes. At this point, slowly add the beaten eggs and stir as the eggs cook in the hot water. Cool some more before running the soup through the food processor. 

Stir in the yogurt and 2 cups of water into the soup. We have a large covered bowl that we use to store soups and other dishes. So we poured the creamed soup into this bowl and stirred in the yogurt and water. We dished the soup up for our first dinner. with an extra dollop of yogurt and the dill. We had some crackers with it. Yummy and quite rich. But after the rest of the soup cooled in the refrigerator, it was too thick the next day, so we added more water before serving it up for the second and third days. We tried it as a cold soup, but it was better served hot.

Cooking to the harvest

I hope you are growing some of your own food so that your meals will be forever changed by what's available from the garden. If you need help growing more food in Florida, we cover the whole process from building soil to sustainable harvests in "Organic Methods for Vegetable Gardening in Florida."

Green Gardening Matters,
Ginny Stibolt