Sourgrass Pumpkin Soup

How to Identify Sourgrass

Identifying sourgrass is relatively easy once you know what to look for:

  • Leaves: Sourgrass has trifoliate leaves, meaning each stem has three heart-shaped leaflets, similar to clover.

  • Flowers: The plant produces small, yellow flowers with five petals, which bloom in clusters.

  • Stems: The stems are often reddish and juicy, adding to the plant's distinctive appearance.

  • Taste: The best way to confirm you've found sourgrass is by tasting a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Embrace the flavors of the season with this velvety, aromatic dish that celebrates the essence of autumn. Enhanced with warming spices and enriched with creamy coconut milk, this comforting soup combines the rich, earthy sweetness of pumpkin with the zesty brightness of sourgrass, creating a harmonious blend of flavors that will warm your soul with each spoonful. Served as an elegant starter at a holiday feast or enjoyed as a comforting meal on a chilly night, this soup is a luxurious indulgence that captures the essence of cozy evenings and crisp fall days.

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 4 cups pumpkin puree (canned or homemade)

  • 4 cups vegetable or chicken broth

  • 1 cup chopped sourgrass leaves

  • 1 can (14 oz) coconut milk

  • Salt and pepper to taste

  • Toasted pumpkin seeds for garnish (optional)

  • Drizzle of coconut cream for garnish (optional)

  • Chopped fresh parsley for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. Stir in ground cumin, ground cinnamon, and ground nutmeg, and cook for another minute to toast the spices.

  4. Add pumpkin puree, vegetable or chicken broth, chopped sourgrass leaves, and coconut milk to the pot. Season with salt and pepper to taste.

  5. Bring the soup to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld together.

  6. Using an immersion blender or regular blender, blend the soup until smooth and creamy.

  7. Taste and adjust seasoning if necessary.

  8. Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut cream, and chopped fresh parsley, if desired.

  9. Serve hot.

    Notes:

    For added depth of flavor, you can roast fresh pumpkin chunks in the oven before pureeing them for the soup.

    You can adjust the consistency of the soup by adding more broth.

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado