Posts Tagged ‘winter’

Transition-to-Winter-Pumpkin Soup

I’m sure I’m not the only one who decoroates my house for the fall with real pumpkins, gourds, and squash.  It’s not only pretty to have a few pie pumpkins and acorn squash, but it’s also practical and efficient!  As long as they are kept at a room temperature of 75° or below (let’s face it, in Florida these would not last outdoors) they can keep a good 1-2 months.  But what do you do with them after Thanksgiving and it’s time to take the autumn decór down?  Well, I like to use them to make a special “transition-to-winter-dish”.  I’ve made things from pumpkin risotto served inside the pumpkin to pasta sauces and soups.  This time a pumpkin soup was in order.  A second-aunt was visiting from Ecuador and she had heard of my pumpkin soup and requested it.  In Ecuador they don’t serve a lot of seasonal items, being that there aren’t really any distinctions in the yearly seasons over there.  No, since it’s on the equator, and actually in the middle of the world, the seasons sort-of occur in one day.  Cold and brisk mornings, warmer mid-mornings, the sun is scorching by mid-day, and cooling back up by dusk.  And it pretty much stays this way year-round.  So, this soup was a big hit.  Usually I freeze half of my soups in containers to keep for busier days, but this wasn’t one of them.  It is actually a lighter soup too, even though many people don’t usually associate pumpkin with lightness.  And of course, you know it has plenty of amazing nutrients and benefits, as pumpkin is one of the superfoods.   Go ahead and try this soup, it may become your “transition-to-winter-soup” as well… and your spouse will be so proud of you for being so resourceful with your decorating budget 😉

Pumpkin Soup

About 3 small pumpkins or a total of 5 lbs of pie pumpkin and/or any variation of pumpkin or winter squash
4 tbsp olive oil
2 yellow onions (about 2 1/2 cups total) diced
4 celery ribs, diced
1 quart chicken stock
1 1/2 white wine
2 cups water
10 sage leaves, destemmed, and chopped
1 stem of rosemary
3 tsp kosher salt
2 tsp crushed black pepper



Halve your pumpkins or squash and scoop out seeds (save for toasting if you like this as a snack, if not discard) and place on a baking sheet, open side up.  Drizzle lightly with olive oil and sprinkle with salt and pepper.  Put into a 350°F oven for about 20 minutes, or until you can easily pierce the flesh with a knife.  Set aside to cool.

  Once cool enough to handle you can actually just use a pairing knife and slice off the skin of the pumpkins like you would peel the skin off an apple.  Baking the pumpkins first makes it so much easier to peel.  If you have a grapefruit spoon you can even scoop the flesh out with that, and save yourself so much time.  Once peeled, cut pumpkin into 1-inch cubes.







Next, heat a heavy-bottomed pot with the olive oil over med-high heat.  Once hot add the onions, celery, and salt and give it a stir.  *Adding the salt to the onions while sauteéing causes the onions to release their juices or sweats them out and softens them quicker.  Allow the onion mixture to get nice and soft; the onions should be translucent.  Now add the pumpkin and stir into the onion mixture and allow them to meld together for about 5-7 minutes. 







At this point the pumpkin should be soft enough to smash with the back of your wooden spoon.  Now add the white wine, and with your spoon stir the vegetables and scrape off any sucs or deposit of caramelized sugars, carbohydrates, and/or proteins that form on the bottom of the pan.  Then add the chicken stock, water, and your rosemary stem and chopped sage leaves. 













Allow this to simmer for about 20 minutes, uncovered on a medium heat.  Remove your rosemary stem, then puree and serve with a dollop of plain greek yogurt, a sage leaf, and toasted pepitas. 

Stay tuned tomorrow for a winter apple salad to serve with your soup!




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