Joseph and I were so lucky to be given one of the last pumpkins of the season from our wonderful friend’s bountiful garden. Honestly there is not a better time of year than right now with which to experiment with pumpkin recipes, and the pumpkin soup I’m about to tell you about was killer. Let me start off my saying, I’m not a huge fan of sweet foods in my meals. Sweet food to me = dessert. Therefore pumpkin, sweet potato, butternut squash, etc. are few and far between on the menu in my kitchen. What I have found that I like is spicing up those types of sweet foods to give them a smoky flavor. Cumin and cayenne are my best friends when I’m making anything with those ingredients. Even if you aren’t a fan of spicy food, you can use just a smidge of those two (maybe a little more than a smidge of cumin since it’s not a “hot” spice) to create a well developed flavor that balances the natural sweetness.
I took step by step photos of this soup, because (I thought it was gorgeous) I didn’t measure out ingredients. So you can see what it’s supposed to look like as you progress with the recipe. Seriously don’t be scared because you don’t know exact amounts of each ingredient. It’s a really simple soup. Trust me.
First you must roast the pumpkin (or buy canned pumpkin, but this is more fun). I preheated my oven to 375 degrees, halved the pumpkin and scooped out the strings and seeds, then drizzled with olive oil and sprinkled with salt and pepper.
Then I roasted the pumpkin for about an hour (until it’s fork tender).
Then you let it cool and scoop out the pumpkin flesh. I only needed about half of this pumpkin for this soup. The rest I put in a container and in the freezer for a later use.
I’m going to sound like a broken record, but yes I started with browning some bacon 🙂 I promise I don’t use bacon in every soup I make, but it’s essential in this one lending more of the smoky flavor I was going for. So brown up a couple of slices of bacon and remove to a paper towel lined plate. Remove all but one tablespoon or so of bacon drippings and then throw in some diced onion and carrot. Cook until softened and then add the roasted pumpkin, a few cloves of chopped garlic, and a bay leaf.
Let it cook down for a few minutes.
Add about a cup of dry white wine and enough stock to completely cover everything.
Then I lowered the temperature and let the soup simmer, covered, for about an hour. Remove the bay leaf and immersion blend it.
Pour in a couple of swirls of cream.
Stir to combine.
And of course top it with bacon and serve over greens.
It doesn’t hurt to serve it with cumin and cayenne dusted crackers and a triple cream brie 😉
Yes this was a dinner, and yes I ate some crackers. Moderation friends. It’s all about moderation.