Mmm nothing much better than a warm bowl of soup on a cold winter evening. Living in Soho, NYC has its advantages besides all the sample sales and restaurants. Chinatown is only a few blocks away with shops full of interesting and colorful produce, and it has become a regular adventure for me. I love exploring the Chinese markets and finding all the different squashes and massive root vegetables for a relatively cheap price, like one market I found that sells huge slices of pumpkin for under 2 dollars. This tasty soup consists of 2 chunks of pumpkin roasted with 1 sweet potato and some sweet onions.
With every warm bowl of creamy soup I crave a little crunch. Growing up I have fond memories of my mom making croutons, we never bought them in the store. All it takes is older or otherwise dried bread, tossing it in olive oil, salt and pepper and baking until crisp. My brother and I could eat bowlfuls of it!
Pumpkin soup is so fun because there are so many ways to dress it up. By adding some browned butter and sage like pictured above you get a wintery warm flavor or by adding a little curry and coconut milk you get a soul soothing bowl of yum. Another favorite trick is roasting a few beats with the pumpkin and them to the blender so you get a bright vibrant magenta colored soup. I can’t wait to try and feed this to my nephews and see if it passes the kid taste test, especially their thoughts on pink soup. 😉
Recipe for Roasted Pumpkin Brown Butter Soup
2 big chunks of pumpkin or 2 small acorn squashes (about 4 cups)
2 small sweet potatos
2 larger carrots
1 sweet yellow onion
1tsp Salt for seasoning
1 pinch of pepper
1/4 tsp nutmeg* optional
5 leaves of fresh sage
3 tbsp grass fed organic butter (I use Trader Joes cultured butter or kerigold)
1tbs maple syrup
2 cups chicken broth
2 dollops cream fraiché or 2 dollops greek yogurt *Dairy free option : 1/2 cup cashew cream or 1/2 cup coconut cream
A little coconut oil or olive oil to drizzle on veggies before baking
**Notes, for magenta soup or pink soup simply roast 2 beets with the pumpkin and add to the blender with pumpkin after roasting**
Preheat oven to 400 degrees F
Cut Pumpkin, sweet potato, carrots and onion into about 2 inch pieces
Grease a cookie pan (I use Trader Joes coconut oil) lay out the pumpkin, sweet potato and carrot chunks evenly.
Spray or drizzle a little coconut oil or olive oil, salt and pepper over the veggies.
Put in oven and roast for 25 minutes.
At 25 minutes turn the veggies over and add the onion atop and alongside the pumpkin and cook for another 20 minutes or until pumpkin is soft when you poke it with a fork.
Take veggies out of oven with tongs and either place them in a pot or place them in the blender (I use the Vitamix but you could use a pot and an immersion blender).
Pour in the chicken broth, cream, and nutmeg in the blender and blend on high until the soup is smooth.
In a saute pan, saute butter, sage leaves until butter is sizzling, then add maple syrup, stir vigorously until golden brown.
Pour the browned butter and sage leaves in the blender and pulse until it is mixed in.
If you are using a blender pour into bowls and swerve warm, top with a dollop or greek yogurt or cream fraiché. If you are using a pot and immersion blender, ladel into bowls and serve the same.
Recipe for homemade Croutons:
leftover dried bread, I used whole wheat sourdough
drizzle of olive oil
salt and pepper
Spiced are optional; fresh rosemary, thyme, oregano
Preheat oven to 400 degrees F
Cut up leftover bread into 2 inch cubes
Place bread chunks in a bowl
drizzle with olive oil, salt and pepper
add additional spices if you choose
lay evenly on a cookie sheet
bake in oven for 10 minutes at 400
Store in a jar for later use or top your fresh roasted pumpkin soup 🙂 Enjoy!