I’m not a huge fan of cooler weather however, one of the things I do embrace (aside from fall layers) is hot, wholesome comforting food. Gourds are one of the things I love to eat the most and pumpkins are one of my top pics. Not to mention, I used to be an ace at carving them too!
Yesterday I had the ambition to make this soup but feeling a bit under the weather, Terry took the lead and as I recovered, I helped here and there. The essential key to pumpkin soup is making your own roasted pumpkin purée. It’s pretty easy to do and what more, you can roast the cleaned pumpkin seeds with olive oil and salt and they make an excellent snack on their own or as added crunch on top of a salad.
Terry found this delicious pumpkin soup recipe and it’s going to be on repeat chez nous. The recipe calls for a sweet pumpkin but we had on hand your average joe orange pumpkin. It worked perfectly- not to mention, the 2 tablespoons of maple syrup in the soup make it plenty sweet! The thyme also really comes out as an “under” flavour and adds a surprising savoury taste. The browned butter tops it off with nice creamy salty contrast to the sweeter pumpkin taste. We served it with toasted challah bread. The perfect touch.
PS. We also had a few cups of pumpkin purée leftover which is now happily in the freezer, ready for future recipes.
PPS. For more awesome pumpkin carving inspiration (like the header image) check out this link.