You know, I’m not quite ready for summer to be over. Perhaps because I’m dreading rainy days, I much prefer the sun. I really like the sun and the heat, and I really like being able to open my windows and let the warm breeze wash through the house. Oh summer, where did you go?
That’s not to say that Autumn doesn’t have a wonderfulness that I love. I love the changing of the leaves, the crispness in the air, the smell. I’m excited about my sweaters and thinking of making a new poncho (LOVE THEM). And well, the food is of course, fantastic.
I got very excited about a Pumpkin Soup recipe I found, and turned it into my own.
(adapted from – be sure to click over, the pictures are so beautiful)
I think making this the day before you want to eat it really makes it a more flavorful soup. I had to change this from my inspiration, as I didn’t have the same ingredients on hand. The pumpkin (the variety escapes me!), is not a pie pumpkin and has green seeds. I was really worried that it was not the “right” kind, but was actually perfect! When I picked these up at the Farmer’s Market, she told me she’d actually never cooked this kind before!
1 small pumpkin (with nutmeg and olive oil) or you can use a can of pumpkin puree
1lb dry beans, soaked and boiled until ready to eat
1 28oz can plum tomatoes
1 red onion, sliced into smiles
8 garlic cloves chopped
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups vegetable broth
1/2 cup red wine
1 cup dried mixed mushrooms (I used the wild mix from , which I can get at my local farmers market)
3 to 4 tablespoons red wine vinegar
Garnish: sour cream or greek yogurt and coarsely chopped lightly toasted pumpkin seeds
Make the Pumpkin Puree. Wash the pumpkin, slice the top and bottom off, cut into quarters, scoop out the guts (save these). Sprinkle with nutmeg and olive oil and place in a pan on one side. Place 1/2 the red onion and chopped garlic under the pumpkin slices. Sprinkle with Olive Oil. Roast at 400F until tender, about 45 mins. Remove and let cool slightly. Scrape the roasted flesh off the skin. Combine the pumpkin flesh, roasted onions and garlic in the food processor. Puree. Pour into another bowl. Set aside.
Chop mushrooms into bite sizes. Put into a bowl, cover with boiling water. Let sit for about 10 minutes. Set aside.
In a food processor coarsely puree beans and tomatoes. Set aside
In a soup pot cook onion, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean and tomato puree. Stir in broth, pumpkin, mushrooms, and wine until combined and simmer, uncovered, stirring occasionally, for about 30 mins, until it thickens up.
Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with greek yogut or sour cream and toasted pumpkin seeds. (To toast your pumpkin seeds, preheat oven to 375F, rinse and remove all the pulp. In a bowl pour a bit of olive oil and some salt. Spread mixture out in a single layer on a cookie sheet. (I did this, but on top of parchment paper). Sprinkle with a little bit more salt. Put in the oven. After 10 minutes, stir up the seeds. Cook for about another 10 minutes.)
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