‘Tis the season for winter squash! So I made pumpkin soup for my family a few nights ago.
Once everything was cooked through and soft, I whirled the soup with a stick blender. I didn’t serve it inside the pumpkin shell as shown in the photo below, but let’s pretend I did.
Then I asked my son (now age 6), what’s the secret ingredient in this soup?
Well, it’s got pumpkin.
That’s not a secret.
Salt and spicy things.
I’m not making a secret of those either. The spices are garlic, ginger, and cayenne, plus a curry mix.
There’s no meat. But the secret flavor is a protein.
I’m impressed you know those are proteins. Here’s a hint: there are no animal products in this soup. I could have used chicken broth but we didn’t have any.
Is a tree an animal?
So it MUST be kiwi!
(It was peanuts.)
(I used this recipe for pumpkin peanut soup, if you’re interested in trying it. I don’t recommend adding kiwi, except maybe as a side dish.)