Seasonally, this pumpkin soup is probably better suited to mid-October than mid-March, but no matter. It’s irresistible any time of year. Do not pass go; do not collect $200. Get in my belly!
Apologies. That must have been my Id talking.
What my unconscious is trying to say is, you should make this soup happen. In your kitchen. ASAP.
That is all.
-1 1/2 lbs. fresh pumpkin (I used muscat pumpkin, but acorn/butternut squash or even sweet potatoes should work, too)
-2 tsp. fresh sage, minced (or 1 tsp. dried)
-1 1/2 tsp. dried rosemary, crumbled
-3 shallots, peels on
-olive oil, for drizzling
-1 leek, white and pale green parts only, thinly sliced and rinsed of sand
-1 Tbsp. butter
-1 carrot, peeled and diced
-1 lg. celery stalk, diced
-1 bay leaf
-1/2 c. white wine
-4 c. chicken/veggie broth
-1/2 tsp. granulated garlic
-1/4 tsp. cinnamon, or to taste
-pinch of ground ginger
-1/2 c. evaporated milk
-3 Tbsp. heavy cream
-3 Tbsp. sherry (optional)
-salt and pepper, to taste
Garnish with your choice of:
-roasted pumpkin seeds (pepitas), chopped
-roasted corn (recipe follows)
1. Cut the pumpkin into large chunks, halve the shallots, and place on a parchment or foil-lined baking sheet. Drizzle with oil and sprinkle with sage, rosemary, salt, and pepper. Roast at 350F until fork-tender and golden.
I peeled the shallots, but roasting with the peels on would have been better.
2. While the pumpkin and shallots cool, sweat the carrots, celery, and leeks in butter in a large pot. Season with salt, pepper, and the bay leaf. When the veggies are soft and lightly golden, deglaze the pot with the wine. Let the wine slowly evaporate over low heat.
3. Using a large spoon, scoop the pumpkin out of its skin and squeeze the shallots out of their skins. Add these to the pot. Use a wooden spoon to crush the pumpkin and stir to avoid burning.
4. Stir in the broth and evaporated milk and bring to a simmer. Add the cinnamon, nutmeg, ginger, and garlic. Cook over low heat until the carrots are fully tender and the flavors have melded, about 5 min. more.
5. Remove the bay leaf and blend the soup in batches (or use an immersion blender). Taste and adjust seasoning, then add the cream and sherry. Heat through.
6. To garnish, swirl 1/2 teaspoon of cream into each bowl. Sprinkle with paprika, then top with a few teaspoons of roasted corn, some parsley, and a few chopped pumpkin seeds. Serve hot, doing your best to wipe that self-satisfied look off your face.
Roasted corn garnish:
-1 c. corn kernels (fresh, frozen, or canned…but please, nothing sweetened! I mean you, Germany!)
-1 Tbsp. olive oil
-salt and pepper
Line a baking sheet with foil or parchment paper. Spread the corn on the sheet, drizzle with oil, toss, and season with salt and pepper. Broil 5-6 minutes, watching carefully, until they just begin to look brown and toasty around the edges. Avoid burning—the natural sugars incinerate quickly!