Kitchen still life: a pumpkin, apples and onions resting before roasting.
The rain has returned, along with the pelt-thick socks on my feet and the woolen cocoon I call my favorite sweater. Since I keep my home thermostat at 60 degrees, proper layering and refueling are a must. With insulating layers good to go, I turn to soup to reheat me from the inside out; and my favorite is a creamy rib-sticking roasted pumpkin soup.
Sweet meat squash, pale green on the outside, golden delicious on the inside.
- 1 pumpkin (2-3 pound sugar pie pumpkin, or winter squash, or one large can of pumpkin puree)
- 2-3 apples or pears
- 2-3 medium onions
- 1/4 Cup olive oil
- 1 quart of stock (chicken or vegetable)
- 1 14 oz. can of coconut milk (half and half works fine too)
- several sprigs of thyme and rosemary
- 1 Tablespoon of Panang Thai curry paste (optional)
- Cut pumpkin into quarters
- Trim roots and tips off onions and then quarter
- Peel, core and quarter apples (or pears)
- Chop herbs
- Place everything in a roasting pan
- Drizzle olive oil over ingredients
- Add fresh ground pepper, and sea or kosher salt
- Roast at 400 degree F until pumpkins are soft, about 30 minutes
- Scrap pumpkin flesh from quarters
- Add it and all other ingredients to soup pot
- Add stock, and coconut milk
- Heat and with hand wand or in a blender puree until smooth.
- Run the mixture through a sieve or strainer for a creamier soup.
- If you’re feeling fancy, sprinkle roasted pepitas (pumpkin seeds) and croutons on each serving.
Trust me, you should make this soup. Would this pumpkinhead steer you wrong? I think not.