As the bounty of the fall harvest is upon us, I find myself utilizing many of the specials that are found in the local not-so-mega mart.
This week it was sugar or pie pumpkins. These are small pumpkins that are surprisingly heavy for their size. Used to produce pumpkin puree for pies, but are also fantastic roasted as a side veggie or in a soup
One can go sweet with an addition of brown sugar, or savory with the use of garam marsala, or even roast thence use 1/2″ cubes in a spicy thai curry.
My basic pumpkin soup is here, but do not limit your use of this wonderful produce to just soup.
This post is a reboot from November 2008. One can make this vegetarian by substituting veggie or mushroom broth for chicken stock
A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp.
Pumpkins are widely grown for commercial use and as food, aesthetics, and recreational purposes. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, and pumpkins are frequently carved as jack-o’-lanterns for decoration around Halloween, although commercially canned pumpkin purée and pumpkin pie fillings are usually made from different kinds of winter squash than the ones used for jack-o’-lanterns. China and India combined account for half of the world’s production of pumpkins.
Roasted Pumpkin Soup – Reboot
- 1 small Sugar or Pie Pumpkin Wash, quarter, seed
- 1 tbsp Butter
- 1 ea Large Sweet Onion Peeled Diced
- 4 cups Stock Chicken or Veggie
- 1 1/2 tsp Salt (check the stock for saltiness)
- 1/2 tsp Black Pepper Fresh Ground
- 1 tbsp Sage Dried or 6 fresh sage leaves
- 1 clove Minced Garlic
- 1/3 cup Cream Full Fat
- Preheat over to 425 F; Line a baking sheet with foil
- Place pumpkin, cut side up on baking sheet; brush with butter; Season liberally with salt and pepper
- Roast until tender (~1 hour); remove from oven and cool so they can be handled
- In large sauce pot over medium high heat, add butter, onions, sage, sauté until onions are translucent and begin to take color; add garlic and sauté one minute more
- Add stock and bring to a simmer
- Scoop flesh from pumpkin and add to stock; simmer 15-20 minutes
- Remove from heat; add cream; blend with immersion blender
- Serve with a drizzle of cream, and scattering of croutons
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