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.