Wednesday, October 20, 2010


Yesterday, sleeveless
Surviving a transition
Time for a warm bow

Pumpkin Soup – yields approx. 4 quarts
7-pound pumpkin
2-large onions – diced
6-carrots – peeled and diced
1 jalapeno pepper - diced
1/2-pound parsnip – peeled and diced
2-tablespoon olive oil
1-teaspoon fresh thyme leaves - chopped
2-teaspoons fresh sage leaves – chopped
2-teaspoons orange zest
Salt and freshly ground pepper to taste

Cut the pumpkin in half, and scoop out the seeds. Reserve the seeds to the side.

Pre-heat the oven to 375.

Peel the pumpkin, and cut the meat of the pumpkin into 1-inch pieces. Spread the cut pumpkin on a baking tray, and place in the oven. Cook the pumpkin for 15 minutes to lightly brown.

Transfer the pumpkin to an eight-quart soup pot, along with the onion, carrots, jalapeno and parsnip. Cook with four-quarts of water. Bring to the boil, and them reduce to a simmer. Cover the pot, and cook the soup for an hour.

After an hour puree the pumpkin mixture until smooth. Return to the pot, and season with salt and pepper.

While the soup is simmering free the pumpkin seeds from the fibrous meat it clings to. Wash the seeds clean. Spread the seeds onto a baking tray, and dry in the oven for five minutes.

Heat an eight-inch sauté pan over a medium heat, and add the olive oil and pumpkin seeds. Cook the pumpkin seeds until golden brown. Remove from the heat, and immediately toss in the thyme, sage, orange zest, salt and pepper.

Serve the soup garnished with the seasoned pumpkin seeds and a dollop of crème fraiche or a sprinkle of grated cheddar cheese.

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