Thursday, October 28, 2010

Harvest Pumpkin Soup


When I made pumpkin purée last week, this was one of my intended uses for it. There are loads of recipes for pumpkin soup out there. But, I was drawn to this one in particular because it calls for homemade purée {which, I had plenty of}, and because it uses the inside of the pumpkin {the seeds & fibers} to make your own "pumpkin stock". I love that idea.
I reserved the seeds & fibers from my LI cheese pumpkin for the stock.
If you've never had pumpkin soup...it tastes very similar to a creamed butternut squash soup. This soup also uses turnips, potatoes & parsnips...which, add flavor, but also help thicken the soup. It requires a bit more effort, making the homemade stock & all...but, I think it was worth it.

First, you'll need a pumpkin. You can use a LI cheese pumpkin {as I did}, or a sugar pumpkin. The steps for making the purée can be found here, or just follow the recipe below.
When preparing the pumpkin, reserve the seeds & stringy fibers. No need to measure, or have an exact quantity...just use whatever your pumpkin yielded.
Heat 1 tablespoon of butter in a saucepan, over medium heat. Add the reserved seeds & fibers from the pumpkin & cook for 4 minutes.

Stir in 3 cups low-sodium chicken stock, 3 cups water & a few sprigs of fresh thyme.

Bring the stock to a boil, reduce the heat to a gentle simmer & cook for 10 minutes. Drain the stock through a fine mesh strainer & return to the saucepan {discard the solids}.

Next, prepare the other ingredients. You'll need 4 ounces of parsnips, a 4 ounce turnip, a 6 ounce Yukon gold potato & some shallots.

Measure out 2 cups of pumpkin purée.

Peel & coarsely chop the root vegetables & mince the shallot {equaling a 1/4 cup}.

Heat 2 tablespoons of butter in a stockpot {or a large, deep skillet}, over medium heat. Add the parsnips, turnip, potato & pumpkin purée. Cook for 5 minutes, stirring occasionally. Stir in the shallots & cook for an additional 5 minutes. Add in a 1/2 cup of dry white wine & cook until reduced by half.

Pour in the reserved stock & bring to a boil. Reduce the heat to a simmer & cook for 20 minutes. Let cool.

Pass the soup through a food mill & transfer back to the stockpot. Heat the soup & add in 3 tablespoons of heavy cream, 1 {packed} teaspoon of light brown sugar, 2 teaspoons of kosher salt {or, to taste} & some freshly ground black pepper.

Serve garnished with pepitas. I used a dab of sour cream to keep the pepitas afloat...that part is optional.

Harvest Pumpkin Soup

Adapted {barely} from Martha Stewart Living, October 2007
Serves 6 to 8

1 Long Island cheese pumpkin, or 2 cups pumpkin purée {with reserved stringy fibers & seeds}
3 tablespoons unsalted butter {divided}
3 cups low-sodium chicken stock
3 cups water
a few sprigs of fresh thyme
2 small parsnips {4 ounces}, peeled & coarsely chopped
1 small turnip {4 ounces}, peeled & coarsely chopped
1 small Yukon gold potato {6 ounces}, peeled & coarsely chopped
1/4 cup minced shallots
1/2 cup dry white wine
3 tablespoons heavy cream
1 packed teaspoon light brown sugar
2 teaspoons kosher salt
freshly ground pepper
toasted pumpkin seeds {pepitas}, for optional garnish

Preheat the oven to 400 degrees. Cut the pumpkin in half, scoop out all the stringy fibers & seeds, reserve & set aside. Slice the pumpkin into wedges & place on a parchment lined baking sheet. Roast for 45 minutes to 1 hour, or until tender, flipping halfway through the cooking time. Let the pumpkin cool enough to handle. Scoop out the flesh, transfer to a food processor & purée. Set aside.
Heat 1 tablespoon of butter in a medium saucepan, over medium heat. Add the reserved seeds & fibers from the pumpkin & cook for 4 minutes. Stir in the stock, water & thyme. Bring the stock to a boil, reduce the heat to a gentle simmer & cook for 10 minutes. Drain the stock through a fine mesh strainer & return to the saucepan {discard the solids}.
Heat the remaining 2 tablespoons of butter in a stockpot, over medium heat. Add the parsnips, turnip, potato & 2 cups of pumpkin
purée. Cook for 5 minutes, stirring occasionally. Stir in the shallots & cook for an additional 5 minutes. Add the wine & cook until reduced by half. Pour in the stock & bring to a boil. Reduce the heat to a simmer & cook for 20 minutes. Let cool.
Pass the soup through a food mill & transfer back to the stockpot. Heat the soup & add in the cream, light brown sugar, salt & pepper, to taste. Serve garnished with pepitas, if desired.
{Note: The pumpkin purée can be made up to 3 days ahead of time. If unable to use a food mill, the soup can be blended in a food processor.}
Click here for the printable recipe.

6 comments:

Ollie Tabooger said...

Looks delish!

Joanne said...

I love that the stock in this is really made from the pumpkin itself! It must add some nice pumpkin flavor punch.

Suzy said...

That looks awesome!!!

New Kid on the Blog said...

it looks easy to make.

marla {family fresh cooking} said...

So much greatness in this pumpkin soup. Liking the addition of parsnips and turnips too!

LookyTasty said...

Nice pictures! Pumpkin soup looks delicious!

Post a Comment