Wow. It’s November. To me, this means a couple of things:
I’ve only 60 days to cross off the remaining points on my 2017 to-do list. fuck.
Halloween candy is on sale.
I’m getting tired of hearing about the joys/banes of pumpkin spice lattes.
I’m getting sick of pumpkin bread (yup, I said it).
I have to get out of bed before it’s light out.
I have to eat dinner after the sun’s gone down.
I have to find a way to use the 12 sugar pumpkins I bought for Halloween decorations.
Welllll, I’ve got a little secret to let you all in on. You know those cans of pumpkin puree or (gasp) pumpkin pie filling that are stacked in huge pyramids in the grocery store right now? They actually start out as real, live sugar pumpkins! Who woulda thought.
Of course, you can buy canned pumpkin puree. It’s totally fine. I promise. Ina Garten wouldn’t think so but we can’t all be Ina’s.
This soup is so easy to make and it tastes really good with canned pumpkin but it’s divine with the freshly roasted version.
For this dreamy creamy, hearty, warming pumpkin soup you’ll need about 3 cups of pumpkin puree. How you get that pumpkin is up to you, mmkay?
The simplest, weeknight version of this soup has seven ingredients and is perfect for nourishing your millenial self while eating and scrolling through Instagram alone after a long day of entry level employee work.
But, just a couple more steps and you could be the queen of girl’s night or even the stress-free dinner party host. Roast some nuts and seeds (remember those seeds you had to dig out of your pumpkin pre-roast?) with herbs and spices for a crunchy topping. Dollop some creme fraiche or coconut cream on top. Leave some roasted pumpkin chunks aside to throw on top. Cut up grilled cheeses into tiny cubes for ooey gooey croutons. Drizzle some good, fruity olive oil on top and sprinkle some chunky salt on there, while you’re at it.
Up top I’ve served it with fried sage and rosemary, spiced pumpkin seeds and walnuts and crostini with a hearty Fall dip I’m sharing tomorrow. No worries–I’ll link it here!
Basically, this is a great recipe to have in your corner. Freeze it like this and have a nourishing, cheap dinner in less time than it would take to order on Seamless and pick something to watch on Netflix
Also, instead of sugar pumpkins you can use any winter squash. The best substitutes would be kabocha, calabaza or hubbard varieties.
- 3 pounds sugar pumpkin, halved and seeded (reserve seeds for roasting)
- 1 yellow onion, peeled and roughly chopped
- ½ cup shiitake mushrooms, wiped clean (any mushroom is really fine)
- ½ cup olive oil
- 1 garlic clove
- 5 cups vegetable or chicken stock
- Preheat oven to 450 degrees. Place onions, mushrooms, and garlic on a rimmed baking sheet; add 3 tablespoons of oil and 1 teaspoon; toss to coat, then spread in a single layer. Lightly oil the cut side of pumpkin and place flesh side down on a baking sheet. Roast for about 30 minutes, or until pumpkin flesh is tender. Toss vegetables halfway through roasting.
- Transfer vegetables to a braiser or medium saucepan (I've linked some options at the bottom of the page). Add 2 cups of stock and puree with an immersion blender. Slowly add in remaining stock and puree until completely smooth. (You can also do this in batches in a high speed blender or food processor).
- Bring soup just to a simmer. Simmer for about 5 minutes. Remove from heat, and season with salt and pepper to taste.
- If desired, add ½ cups of heavy cream for a heartier, more decadent version!