Soup of the day- Kabocha Pumpkin Soup

Rifling through the freezer today, I found a couple of Ziploc bags of kabocha pumpkin that I had roasted and pureed. Kabocha is a little gnarly green pumpkin with very sweet slightly grainy flesh. It’s flavor is intensified by roasting and I like to keep some cooked in the freezer for risotto, soup, or quick bread.

Tonight, I’m making a very traditionally and simply seasoned pumpkin soup.

Kabocha Pumpkin Soup

Tools you’ll need

Knife

Cutting board

Soup pot- about 3 quarts

Spoon or spatula to stir

Immersion blender or regular blender

Ingredients

2 cups roasted kabocha

1 stalk of celery minced

½ yellow onion, minced

1 shallot, minced

6 dried sage leaves, chopped or ground

Dash of cayenne

1 tablespoon of butter and a splash of olive oil

Chicken stock- I used about 2 cups

Cream or half and half- I used about 4 tablespoons

Salt

Technique-

Start by mincing all of the aromatic vegetables, celery, onion, and shallot; meanwhile, melt the butter and olive oil in the soup pot. Add all of the minced vegetables and the chopped or ground sage, a dash of cayenne, and a nice pinch of salt and sweat it slowly over low heat until everything is soft. Add the pumpkin and about half of the chicken stock. Cover and simmer for about 30 minutes to infuse the flavor of the aromatics into the pumpkin and stock. Check the consistency and add enough of the additional stock to make a fairly loose mixture; add the cream of half and half. Using an immersion blender or regular blender, process the soup until it is very smooth. Check the seasoning for salt.

A bowl of this rich saffron-colored sweet and savory soup is incredibly satisfying with a little Brie grilled cheese alongside. We had licked-clean bowls at our house.

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