There is nothing more soothing than a wonderful squash soup on a chilly fall day. I usually tend to pick butternut squash as my base squash but this year I tried out some different recipes using pumpkin. Since it is only here for a short amount of time it feels like a special event when making it.
With as many food allergies as I have, I tend to look at recipes as a guideline rather than a rule. This recipe is loosely taken from, "The Martha Stewart Cookbook".
Instead of half-and-half and sour cream I used coconut milk. I also roasted the pumpkin and carrots to add a little more flavor. Pumpkin is bland it needs all the help it can get!
This is really a base soup that other things can be added to it. Sage is always good with pumpkin as is ginger, rosemary, cumin, or turmeric. I like a little kick so I added red pepper flakes and more fresh ground pepper at the end.
As I do with recipes make it your own. Add flavors to it that make you happy.
Roasted Pumpkin Soup
Heat oven to 400 degrees.
Lightly brush the inside of the pumpkin and the carrots with olive oil. Place the vegetables on a cookie sheet lined with parchment paper. Cook for 45-50 minutes until the carrots and pumpkin can be easily pierced with a fork.
Once cool enough to handle, scrape the pumpkin pulp out of the shell and set aside.
In a cast iron soup pot, melt the butter. Next add the onion, leek and shallots. Saute for 5-7 minutes.
Next, add the pumpkin, carrots and pears and mix well. Cook for another minute.
Add the stock and the fresh thyme. Cover and cook for 30 minutes.
In batches, place soup in a blender and blend until smooth.
Return the soup to the pot and slowly add the coconut milk in.
Add salt and pepper to taste and serve.
Next Veggie of the month.... everyone's favorite Brussel Sprouts!