This easy-to-make pumpkin soup warms and fills us with a similar flavor profile as pumpkin pie but without all of the heavy sweetness of a pie.
Our Canadian readers will be celebrating Thanksgiving next week, so I wanted to share one of my favorite autumn recipes for pumpkin soup, though we just as often make it butternut squash soup. Whatever squash you grew this year or you find abundant at your farmers market, use that.
You can use this as a soup course, serving just a small portion, or you can change the flavors to make it more naturally sweet and serve as a hot dessert substitute for pie. Sometimes we make this our main dish for dinner, but it works well as a side dish for Thanksgiving.
Warm to the Bone Harvest Soup
Time: 90 minutes, mostly unattended
- 2 cups pumpkin, cubed (other squash, such as butternut, works well)
- 1 cup carrots, diced
- ½ cup onion, diced
- 2 Tbs honey
- 2 cups chicken or vegetable broth
- 1/8 tsp black pepper
Spices. Balance 2-3 of the following to taste.
- Heat oven to 375 degrees.
- Put all ingredients into a roasting dish.
- Roast for 1 hour or until squash is soft. A little caramelization around the edges improves the flavor.
- Blend until smooth. Depending on your blender, you may have to cool first. With a VitaMix, just buzz it hot.
- Return to heat in a saucepan.
- Add salt to taste—this depends a lot on the stock used.
- Adjust spices.
We at bynature.ca wish you and your family the best during this harvest season.
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If you are gathering with family this weekend to celebrate Thanksgiving, giving thanks for the year’s harvest, we wish you the best.
In those quiet moments, you might want to share stories of thanksgiving with your children. I find that my children become more aware of themselves and their surroundings when faced with a cultural or historical contrasts. Both of these stories will help bring up such contrasts.
A Pioneer Thanksgiving
Barabara Greenwood, A Pioneer Thanksgiving: A Story of Harvest Celebrations in 1841 (Kids Can Press: 1999).
This story of a Canadian pioneer family, the Robertsons, combines their preparations for their harvest festival with activities and historical information for children.
Goodreads gives you many sources for A Pioneer Thanksgiving. You can also get a better look on Google Books.
Haudenosaunee Thanksgiving Address
Thanksgiving Address: Greetings to the Natural World (Six Nations Museum: 1993).
This traditional address of thanksgiving for Haudensosaunee (Iroquois) acknowledges the ever-widening circles of concern, beginning with the People then the Earth and so on. Each section of the address is punctuated with a version of “Now our minds are one.”
This version of the address in English is available through the Smithsonian Institution Museum of the American Indian. This is a contemporary address still given among Haudeosaunee (Six Nations).
How can we teach our children to be thankful? I share how I have tried to model thanks with my family in “Raising Thankful Children.”
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Snow has finally ended the growing season. I like to put as much food on the holiday table as possible from our own garden. This year, we had an odd assortment of successes. We used all of the tomatoes as we harvested them, so there will be no Thanksgiving salsa. We only had one pumpkin survive from our volunteer pumpkin patch, and it refused to ripen fully by either the Halloween or the Thanksgiving deadlines. It’s sitting in the garage with our hopes for squash soup in a couple of months. We have enough frozen pumpkin from last year that we will make pumpkin soup for Thanksgiving from a previous harvest.
My most bountiful harvest of the year has been mint. I have six mason jars full of dried mint, and the mint kept on growing after I harvested that. As I write, I hear my husband and son as they’ve come in from a huge snow storm with arms full of mint to make a giant bouquet for me. The mint will make our wonderful Thanksgiving treat this year:
Homemade Fresh Mint Chocolate Chip Ice Cream
My family is going to share Thanksgiving dessert with neighbors this year, so I want to make it extra special. In addition to 2-3 (or 4 or 5) cups of fresh mint leaves, we are adding local eggs, milk and cream (delivered this morning) plus mint dark chocolate (organic fair trade from Theo, made in Seattle) and milk chocolate (organic and soon-to-be-certified fair trade from Green & Black’s, made in Canada). I am drawing on two recipes, one from Simply Recipes and one from Epicurious. We will use the snow that is falling right now for ice in our very old hand-crank ice cream maker.
I will let you know how it turns out.
Happy Thanksgiving to all of our U.S. readers. I hope you have warm toes and a beautiful, bountiful harvest table.