Photo by BethatCleanerPlate
BethatCleanerPlate's Notes:
Expand5 pounds edible pumpkin, Galeux D'Eysines Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 leeks, cleaned and sliced white parts Ask a question about this ingredient
1 medium-sized yellow onion, diced Ask a question about this ingredient
2 fresh sprigs rosemary, chopped Ask a question about this ingredient
3 sprigs fresh thyme, stemmed Ask a question about this ingredient
1 tablespoon fresh sage, chopped Ask a question about this ingredient
1/2 bunch fresh parsley, chopped Ask a question about this ingredient
8 cups chicken broth Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1 tablespoon sugar, optional Ask a question about this ingredient
1 pinch nutmeg Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
First, get a sharp knife. Cut the pumpkin in half, scoop out seeds. Cut the halves into manageable chunks, then cut away the outer rind. Dice the flesh into 1-inch cubes. It's really not so hard if you have a good chef's knife.
Ask a question about this stepHeat the olive oil in a large stock pot, medium heat. Add the leeks, onion and herbs and sweat the aromatics until translucent, about 10 minutes. Add the pumpkin cubes and the chicken stock and bring to a boil. Reduce heat to a simmer, cover and let simmer until the pumpkin is tender, about 20-30 minutes.
Ask a question about this stepPuree using an immersion blender. Swirl in the butter and the half and half. Add the nutmeg, then taste and adjust the salt and pepper as needed. Use the sugar if you like a slight sweetness to your soups.
Ask a question about this stepMy pleasure! Thank you for taking the time to read it. :)
Hi Antonia, you can definitely use roast pumpkin. It will just add a slight caramelized flavor to the mix. It would be good both ways, but I like the one-pot stove method! If you want a guide to which of those pumpkins can be eaten, I've started several posts with photos and links that can help you find new varieties to try! You can find recipes and links and photos starting in this post: http://expatriateskitchen.blogspot.com/2010/10/more-pumpkins.html
Also, here: http://expatriateskitchen.blogspot.com/2008/10/weekend-herb-blogging-heirloom-pumpkins.html
Happy cooking!
Wow, this information is amazing! I suppose this soup would also be tasty with a simple butternut squash too. I bake bread three or four times a week (more when the boys are home from college), and always like to put something else in the oven while my bread is baking . . . that usually ends up being vegetables for roasting. When the autumn squashes are plentiful, my fridge is usually full of recently roasted squash and pumpkin, with which I cook, all the time. Often, I eat it just plain! Thanks again for this terrific recipe, and the links!!
Very useful information here. I've wondered about those, shall we say, "homely," pumpkins. I love pumpkin soups; in fact, I was planning to roast a pumpkin this weekend. Have you tried this using roasted pumpkin? Either way, I must try this! Thanks for posting it. ;o)
Thanks! So glad I could be helpful. You sounds like an amazing cook. Your kitchen must smell heavenly!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Thanks for this recipe and all the tips on this pumpkin variety!