Now that Halloween is over, discount pumpkin bins are popping up everywhere. I grabbed a few pie pumpkins from the supermarket this weekend to make a fall bounty soup. I wanted to create a bowl of pure comfort, something filled with fall vegetables but also sweet, like curling up with a good book under a cashmere wrap on a blustery day. Well, at least what I imagine that feels like because I only dream of having the complete and utter luxury of a cashmere blanket!
I enlisted my trusty sous-chef to create this super sweet soup and thanks to her enthusiastic pouring of cinnamon, paprika, and brown sugar, we created a soup that tastes like a bowl of golden sunshine.
Having the same bowl of soup day after day for an entire week of lunches can get dull if you don’t vary the toppings. We punched up the salty sweet notes of the soup by topping it with diced pear and slivers of paper-thin La Quercia prosciutto. Pears are so in season right now, and although prosciutto can be enjoyed all year round, I imagined a happy pig rooting around for fall acorns before he became the prosciutto I was enjoying and my visions of fall bounty were complete.
Cutting into the pie pumpkins was tougher than I expected, I really had to put some muscle into it, but it filled the kitchen with such delicious smells that it was well worth the hassle. If I had just used a canned pumpkin, I wouldn’t have been able to roast the seeds for a fun snack.
- 2 Small Pie Pumpkins (do not use decorative or Jack o Lantern pumpkins!)
- 3 Ears of Corn, kernels cut off
- 1 Sweet Onion, chopped coarsely
- 2 Large Shallots, chopped coarsely
- 2 Cups of Chicken Stock
- ½ Cup of Heavy Cream
- 3 TBS of Butter
- 1 TBS of Cinnamon
- 2 TBS of Brown Sugar
- Juice of ½ Lemon
- Salt, Pepper to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Fill two Pyrex 13x9 pans with 1 inch of water.
- Wash the outside of your pumpkins. Now roll up your sleeves and cut your pumpkins in half. Scoop out the seeds.
- Place the pumpkins upside down in the water and roast for 45 minutes to an hour until the flesh is soft. Scoop out the flesh and set aside in a bowl.
- Chop the onion and shallots.
- In a large soup pot, melt the butter. Add the onions and shallots and saute over medium heat until soft and translucent. Add the corn kernels and cook for an additional 3-4 minutes until they are bright.
- Add the cinnamon and brown sugar and stir.
- Add the pumpkin, chicken stock, and heavy cream and bring to a simmer. Cook for 10 minutes.
- Puree with a hand blender or remove from the pot and pour into a blender or food processor to mix.
- Serve topped with something fun and seasonal such as pears or caramelized nuts. This soup will keep in the fridge for 3-4 days.