Pumpkin Soup


pumpkin soupThis dish was inspired by the flavors of fall, and a fantastic lesson on all things pumpkin in our Hungry in Brooklyn: Pumpkin episode.  Who says pumpkins were just for pie? For a festive twist on this simple soup, try serving it in hollowed out small pumpkins for a presentation your guests will be sure to remember!

Roasted Local Pumpkin Soup 

  • 4 Cups Roasted Pumpkin (explanation below) or 2 cans pureed organic pumpkin
  • 2 TBSP olive oil
  • 1 Onion, chopped
  • 1 Shallot, chopped
  • 2 cloves of garlic, minced
  • 8 Sage Leaves
  • 2 Cups Chicken or Vegetable stock (plus more to thin out soup if desired)
  • 2 tablespoons creme fraiche (optional – eliminate for a vegan soup)
  • Chopped Chives
  • Salt and Pepper to taste

FOR THE ROASTED PUMPKIN:

Preheat your oven to 350 Degrees.  Cut your pumpkin in half (I used a Hubbard Squash but you can use a cheese pumpkin, cinderella pumpkin, hokkaido squash, kabocha squash, or even butternut squash.)  Take out the seeds and the strings (save for pumpkin seeds!) and drizzle with olive oil.  Liberally salt and pepper and put a pat of butter in the center of each. Roast for about an hour and a half, until it’s tender.  Allow to cool and scoop the flesh away from the skin.

FOR THE SOUP:

Heat the Olive Oil in your stock pot and add the onion, shallot and garlic.  Salt and pepper. Saute until tender, about 10 minutes.  Tear up the eight sage leaves, add them to the pot, and saute another 2 minutes.  Add the pumpkin and two cups of chicken stock and bring to a simmer.  Depending on the salt content of your stock, you may need to add more salt at this point.  Once it’s simmered for about ten minutes, blend the soup into a puree.  If the soup is too thick, thin it out with extra stock. Stir in the creme fraich, and serve! Garnish with a dollop of creme fraiche and a sprinkling of chives.