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Pumpkin Stew

Page history last edited by debrarian 8 years, 11 months ago

Witch's Pumpkin Brew Stew

Published in The Oregonian October 25, 2011

Makes 6 servings

This gluten-free Halloween-themed soup is perfect for pie pumpkins like Confection or Sugar Pie, since the hint of maple syrup accentuates the sweetness of the squash.



  • 2 medium yellow onions, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground coriander
  • 6 cups mashed, cooked fresh pumpkins (or three 15-ounce cans unsweetened pumpkin purée)
  • 5 cups vegetable broth
  • 2 15-ounce cans unsweetened coconut milk
  • Up to 1/4 cup maple syrup
  • Sea salt (to taste)
  • Pinch of cayenne (optional)
  • 1/2 cup toasted pumpkin seeds, for garnish



In a large saucepan over medium heat, sauté the onions and garlic in the olive oil for about 5 minutes. Add the red pepper flakes, curry powder and coriander to the pan, and sauté for about 5 more minutes; be sure the spices are well coated with the hot oil. Add the pumpkin and vegetable broth. Stir well and bring the soup to a boil. Reduce the heat and simmer for 15 minutes.

Transfer the soup, in batches, to a blender or food processor and blend until smooth. Return the soup to the saucepan. On low heat, add the coconut milk and maple syrup. Adjust the seasoning, adding salt and cayenne to taste.

Garnish each bowl of soup with a sprinkle of pumpkin seeds. Serve immediately.


From "Gluten-Free and Vegan Holidays" by Jennifer Katzinger

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