Introducing our new monthly feature, Recipe Recipe. On the first of each month, instead of saying Rabbit Rabbit, I’m going to share a favorite recipe, or one that intrigues me.
Basically, there are two kinds of bakers:
1. Those who spend all day in their bakery’s kitchen, and cannot wait to come home and cook a meal from scratch for their families,
It’s not that I don’t like to cook, but between the early mornings, and the pressures of running a thriving business, I just don’t have the capacity when I get home after a long day to spend more time in a kitchen.
ROASTED PUMPKIN SOUP
Makes 4 servings
- 1 cup fresh pumpkin or heirloom pumpkin, cooked
- ½ cup white onion, julienned
- 2 tablespoons butter
- 1 quart water
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon maple syrup
- 1 dash cinnamon
- 1 dash cayenne
- ½ cup heavy cream
Preheat oven to 350 degrees.
- Split the pumpkins in half and de-seed. Place the pumpkins on a rack on a sheet pan and roast skin-side up for 45 to 60 minutes, until pumpkin is soft.
- Remove the skins and discard. Roughly chop the pumpkin to create 1 cup.
- Sauté the onion in the butter until transparent. Add the remaining ingredients and the pumpkin and cook for 1 hour on a low simmer. Remove from the heat and puree until smooth.
While I hate to contribute to the pumpkin spice epidemic, (I like my lattes straight up, thankyouverymuch), fall to me means the peak of fresh pumpkin season. Soups are a great make-ahead meal to serve for dinners or to bring for lunch, and pumpkin’s health benefits are many. Also, it just tastes good.
This soup is a perfect blend of sweet and spicy and is simple to make. One addition I like to do is to roast the pumpkin seeds and then use them as toppings on the soup, or on top of an accompanying green salad.
Let me know your favorite way to enjoy pumpkins!