Yes, pumpkins are everywhere this time of year, and for good reason. If my farm share is any indication, squash is in full season, and frankly I have way more than I know what to do with.
Recipes for the sweeter side of pumpkin abound. You have pumpkin bread, pumpkin pie, pumpkin cookies, the infamous pumpkin spice latte (here's a better, much healthier recipe for that gem)... it goes on.
So what about something savory, made from simple ingredients that pack in a lot of satisfying flavor?
Enter in a fairy basic concept, pumpkin soup. If you're a fan of butternut squash soup, you're going to love this. Yes I went ahead and roasted the pumpkin, but a few cans of pumpkin puree will do the trick nicely. It can also easily be made vegetarian by using water or veggie broth instead of chicken stock. And if you're not into the parsley pumpkin seed pesto? Just top with a some yogurt and roasted pumpkin seeds. The red chili flakes in the base also add a delicious element of warmth.
What is so great about this recipe is that it's really just a jumping off point, a great base for a warm and satisfying late autumn meal.
- 2 pie pumpkins roasted with skin removed OR 6 cups canned pumpkin
- 1 large onion roughly chopped
- 2-4 cloves garlic roughly chopped (you can add more or less here)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon dried red chili flakes
- 6-8 cups chicken stock (depending on what consistency you prefer)
- 3/4 cup pumpkin seeds from the pie pumpkins (I tossed mine a little olive oil, salt, and chili powder and roasted at 350 F until golden)
- 1 bunch flat leaf parsley
- 1 clove garlic
- 1/4 olive oil (really you just add in enough to make a pesto consistency)
- Salt to taste
Pre-heat oven to 375 F. Slice pumpkins in half and remove seeds and guts. Save the seeds and set them aside. Place the pumpkin halves face down on roasting pans and bake until the skin and flesh are easily punctured with a fork. Remove from oven and let cool.
While the pumpkin is roasting, roughly chop the garlic and onion. Heat the olive oil and butter over a medium-low heat. Add the red chili flakes and saute for 30 seconds. Next add the garlic and onions and saute until the onions are mostly caramelized.
Once the pumpkins have cooled enough to handle, peel the skin away from the pumpkin flesh. Add to caramelized onions and saute for a few minutes.
Add 6 cups of chicken broth to the pot and bring to a simmer. Simmer for 5-10 minutes. Turn off heat and let cool for 10 minutes. Working in batches, blend the soup until smooth, you may need to add more chicken stock here to make the soup thinner. An immersion blender also works great. Return soup to a simmer for 10-15 minutes.
While soup is on simmer add the parsley, pumpkin seeds, garlic and olive oil into a blender or food processor. Puree until smooth, adding oil as needed. Salt to taste. *The texture from the roasted pumpkin seeds is little rough. If you prefer a smooth pesto, try making it with green pumpkin seeds and enjoy the roasted pumpkin seeds as a yummy snack.
To finish, drizzle or dollop the pesto on top of a bowl of soup along with dollop of yogurt and a few roasted pumpkin seeds.
*Last time in Recipes: 10 Halloween Treats