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
-dash nutmeg
-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
-ground paprika
-roasted corn (recipe follows)
-chopped parsley
-heavy cream
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.
Culinspiration: follow your tongue 