. Chunky Pumpkin Stew with Walnuts Seriously Soupy

Friday, October 8, 2010

Chunky Pumpkin Stew with Walnuts

Chunky Pumpkin Stew with Walnuts - Seriously Soupy
Chunky Pumpkin Stew with Walnuts in an actual pumpkin - Seriously Soupy
It's been a good week in the world of Soupy: I started organizing a fall soup party (being held at Jimmy's No. 43 in NYC), started a Brooklyn soup swap, and featured three soups on the site (thanks of course to the amazing Sage Butternut and Apple Soup guest post by Sanura Weathers!). This final soup of the week includes one of the quintessential vegetables of the fall: pumpkin!  I didn't want to create a soup just with pumpkin (although I do love a simple pumpkin), so I added cauliflower, potatoes, yellow squash, and walnuts to create a hearty and chunky meal-like soup. I also added one of my new favorite spices - cardamom, cinnamon, ginger, nutmeg, and cloves for the ultimate fall soup. An easy one to try this weekend, along with a loaf of pumpkin bread and pumpkin latte and a pumpkin whatever else you can get your hands on.

The chunky part of the pumpkin soup - yellow squash, onions, potatoes and cauliflower
Chunky Pumpkin Stew with Walnuts
1 medium-sized pumpkin
1 can of organic pumpkin 
2-3 cups of water, approx.
1/4 cup light heavy cream
1 yellow onion, peeled and chopped
3 cloves of garlic, minced
1/4 cup of walnuts, crushed
1 cup of cauliflower, chopped up
2-3 potatoes, cut up
1 yellow squash, cut up
3 tablespoons of olive oil, approx.
5 cardamom pods, crushed
2 tablespoons of cinnamon
2 tablespoons of cloves
2 tablespoons of ginger
2 tablespoons of nutmeg
pinch of salt and pepper, to taste

It's pumpkin season!
Pumpkin seeds
Pre-heat the oven to 350 degrees. Cut open the pumpkin (from the top) and remove the seeds and place in the oven. Cut up the onion and garlic and add them to a pot, along with the olive oil. Turn on a low flame and let cook as you cut up the potatoes, squash, and cauliflower. Add them to the pot, along with the canned pumpkin, cream, cardamom, cinnamon, ginger, nutmeg, and cloves. Check on the pumpkin and add scoop out the roasted pumpkin and add them to the pot, along with the crushed walnuts and cover. Let cook for another 15-20 minutes, stirring periodically and/or adding some water (you will know if you have to). Turn off the flame, taste with salt and pepper and place some of the soup in a blender. Serve chunky with walnuts and enjoy!

How do you make your pumpkin soup?

Seriously Soupy Serena


  1. This is so great! The recipe is just phenomenal and on top of that you serve it in a real pumpkin! What a brilliant idea. This is a must for the fall season and we will be making it this weekend for sure! We also are going to show our love of this on our site. Check it out at www.walnutlovers.com. Thanks for the awesome post.

  2. Hi Walnut Lovers!

    So exciting that you like the recipe and that you featured it on your site! Thank you so much!!! I thought walnuts would be the perfect combination with pumpkin and the various vegetables in this soup. It really gave the soup an earthy and complex taste! I hope you get to try it.

  3. Your soup looks so delicious. I make my soup similar but use reduced-fat. It still taste really rich!

  4. I tried making this but there is WAY too much cloves for the recipe!! I only but in 1 1/2 tbsp., and I've done everything I can to balance out the cloves, including adding two more cans of pumpkin, but nothing is working. Was it supposed to be 1/4 tsp or 1/2 tsp or something?

  5. Hi Saia,

    I added in approximately 2 tablespoons, not sure why yours was so overpowering. Did you try to add more water?