Moosewood’s Pumpkin Soup with Magical Swirl

Another prominent recipe in my life has been this magical soup. This one also goes back to that same house in college, where my five vegetarian roommates introduced me to the line of Moosewood cookbooks. The day I discovered this soup, which is amazing on its own, but the magical swirl just takes it to a whole new level, was the day I became a Moosewood believer. This recipe came with me when I moved to New York, and it definitely came in handy during the winter snow season. We even made this for one of my birthdays when my New York roommates threw me a themed spoon party, complete with life-sized cardboard cutouts! Magical birthday indeed… 🙂

Recipe for Moosewood’s Pumpkin Soup Complete with Magical Swirl

The Magical Swirl:

  • 2 tbsp olive oil
  • 1 tsp garlic, finely chopped
  • 4 tsp ground coriander
  • 1 tsp ground caraway seeds
  • 1/4 tsp cayenne
  • 2 tbsp fresh lemon juice
  • 2 tbsp minced fresh cilantro
  • 1/8 tsp salt

To make the swirl, heat the oil in a small skillet and sauté the garlic on medium heat for 1 minute. Add the coriander, caraway and cayenne and continue to cook, stirring constantly. When the mixture begins to bubble, 2 to 3 minutes, remove it from the heat and transfer to a small bowl. Stir in the lemon juice, cilantro and salt.

The Soup:

  • 2 cups chopped onions
  • 2 tbsp olive oil
  • 1/2 cup carrots, peeled and sliced
  • 1/2 cup parsnips, peeled and sliced
  • 1 1/2 teaspoon salt
  • 2 1/2 cups light vegetable stock
  • 1 1/4 cups unsweetened apple juice
  • 1/2 cup tomato juice
  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1 3/4 cups cooked pumpkin

In a soup pot, sauté the onions in the oil until they become translucent, about 10 minutes. Stir in carrots, parsnips, and salt and continue to sauté for about 5 minutes. Add the water or stock, apple and tomato juices, cumin, nutmeg, cinnamon and paprika. Cover the pot and bring to a boil; then reduce the heat and simmer until the vegetables are tender. Stir in the pumpkin. I like to puree half to three-quarters of the soup in a blender until smooth, and then combine with the rest to keep the soup a bit chunky and hearty. Ladle the soup into bowls and top each with some magical swirl.

Yields 6 1/2 cups, about 4 servings.