The season is Fall, and there are pumpkins aplenty! I thought I'd take advantage of this marvelous season by using the best produce it has to offer. This dish is hearty and delicious, and hubby said it was "delightful." The toppings were also a great addition as they provided texture and more flavor to the soup.
This recipe was from the Food Network Magazine October 2010 issue, tweaked to suit our tastebuds. ;-)
|Jimmy Gourd, is that you?|
What you need:
For the bowls:
- 4 sugar pie pumpkins
- 2 teaspoons sugar
- kosher salt
- 3 tablespoons unsalted butter
- 1/4 of a Vidalia onion, coarsely chopped
- 1 butternut squash, peeled and cut into 1-inch pieces
- 1 teaspoon sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon dried thyme
- kosher salt and freshly ground pepper, to taste
|Pepitas or Butong Pakwan|
What to do:
First, you have to make the bowls. Start by preheating the oven to 400°F (time it so it would be ready about the same time you are done with the pumpkins). Cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet and toast in the oven until tender, about 20 to 35 minutes, depending on their size.
Meanwhile, make the soup. Begin by melting the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Add the thyme, increase the heat to medium and cook, stirring occasionally, until the onion is soft (about 5 minutes). Add the squash and sugar, and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups of water and bring to a boil. Reduce the heat to low and simmer uncovered for 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth, then return to the saucepan. Stir in the heavy cream. Season with salt and pepper, and top as desired.
Tips, Tricks and Tweaks:
1. Instead of butternut squash, use kuri squash.
2. Soup too thin for you? Reduce the amount of water to 4 cups.
3. Use an immersion blender so you don't have to transfer the soup to the blender and back to the pot.