One of the things I love about pumpkin (and other winter squash) is that they keep for such a long time indoors without processing. (That is, provided they aren’t exposed to extreme temperatures or moisture.) We still have a collection of pumpkins/mutant acorn squash sitting comfortably in our kitchen- in mid-February, mind you. Yesterday, I took a knife to my largest remaining pumpkin.
The fate of this
victim -er, produce, was divided into several cooking tasks, one of which was pumpkin soup! I made this up as I went along, and it probably only took about 20 minutes start to finish. (If you don’t include the pumpkin processing time, of course. You can always use a can if you don’t have your own orangey glory sitting around your kitchen floor.)
Ready for an easy dinner?
- Olive oil
- One medium onion, chopped
- Salt & pepper
- 2 tsp dried sage
- 2 cloves garlic, minced
- 1 quart stock (I used turkey stock)
- 4 cups pureed pumpkin (or 2-15 oz cans)
- 1/2 C Heavy cream
- 1/4 C Parmesan-Romano cheese, plus more for topping
- Heat olive oil in the bottom of a pot. Add chopped onion & cook until translucent.
- Add salt, pepper, sage, and garlic, and cook a minute more.
- Add stock and pumpkin, bring to a boil.
- Once heated through, add cream and cheese blend. Taste for seasoning. Sprinkle with additional Parmesan if desired. Serve immediately.
I enjoyed my bowl with an additional sprinkling of cheese on top. The Parmesan blend was definitely tasty, though I thought this would also be excellent with a little melted sharp white cheddar. Feel free to experiment and let me know how it turns out.
Are you still cooking with any squash this time of year? If so, share your recipes so I can get mine out of the house! 🙂