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Summary
This recipe emphasizes a slow, flavorful approach to pumpkin soup. The foundation of this soup is a deeply caramelized onion, which provides a rich base for the other ingredients. A variety of winter squash, apples, ginger, and carrots are simmered together until soft, creating a hearty and complex flavor profile.
Featured Ingredient
Squash
Event
2024 State Fair
Instructions
Before you do anything else, get these onions started. Chop up one large onion, add water, oil, a pinch of salt and throw it all in a big stock pot on medium heat stirring every so often for about 30-40 minutes. Prep everything else while these caramelize. After your onions look glossy, golden, and gorgeous, add the rest of your ingredients and simmer for about an hour, until everything is almost mushy. While still hot, but not boiling, blend everything until smooth. Sweeten with maple syrup and add salt if needed. Garnish with a swirl of cream or coconut milk and top with seeds. Can be successfully frozen for a very long time.
- 1 large onion, diced
- ½ C water
- 1 T oil
- Pinch salt
- 3 lbs cleaned and cubed winter squash (butternut, pumpkin, acorn, etc)
- 2 granny smith apples, cored and cubed
- 1 small knob ginger
- 1 medium carrot, peeled and chopped
- 1 bay leaf
- 3 leaves sage or ½ tsp rubbed sage
- 2 tsp salt
- 3qt chicken or veggie stock
- Maple syrup
- Heavy cream or coconut milk
- Pumpkin or sunflower seeds