Sweet seasonal staples, such as candy apples, apple cider and pumpkin pie, have long held the fall court, but there is a creamy veteran player that has been quietly brewing in the background and is ready to be recognized.
Pumpkin soup. Pumpkin soup has been enjoyed for centuries, but in the late eighteenth century its popularity really gained momentum as pumpkins and word traveled across the Americas to France. Making soup is a savory alternative to utilize left-over canned pumpkin, or all those ripe for picking that abound in the fall, when that sweet tooth has grown numb. This recipe can be made all year, what with the availability and affordability of canned pureed pumpkin, but is especially delicious in the fall when fresh pumpkins are plump with the stuff of soup history.
Pureeing pumpkin is easy with the help of a sharp knife and food processor. Start by selecting a small pie pumpkin, cut it in two, scrape out the seeds and stringy fibrous bits, place cut side down on a baking sheet and roast in a 350 degree oven for an hour and a half. When the pumpkin is tender, scoop out the flesh and puree in a food processor. Use what’s needed for the soup and the rest for pumpkin bread or scones. There’s a world of pumpkin out there beyond the pie!