Wonderful Fall vegetables will soon be available with the upcoming change in season. This is a favorite time of year as the temperatures cool and the leaves on the trees change color. There is a fresh crispness in the air and the yearnings of comfort food are calling. Below is a recipe for a delicious evening meal – Pumpkin Squash Soup.
1 medium yellow onion, roughly chopped
¼ pound unsalted butter
1 medium pumpkin squash
2 sprigs of fresh thyme
1 teaspoon of ground cumin
1 quart of water (approximate)
2 tablespoons frozen orange juice concentrate
1 to 2 cups of heavy whipping cream or half and half
Allspice to taste
Salt and White Pepper to taste
Heat the oven to 350 degrees. Prepare the squash first by cutting it in half and scooping out the seeds. Place on a cookie sheet covered with parchment paper and bake for about 1 hour or until soft. Remove from oven and scoop out meat into a bowl.
In a large pot, combine the onion and butter. Sauté over medium heat until the onions are translucent. Add the pumpkin squash, cumin and just enough water to cover the squash. Remove the thyme leaves from the stem and add.
Bring the mixture to a simmer, and using a hand-held mixer blend all the ingredients together until smooth. Add the orange juice concentrate, salt and pepper, allspice and heavy whipping cream. Taste the soup and adjust the seasoning as needed.
Serve with warm bread or cheesy restaurant style croutons. Serves six to eight people.
This soup works well with a variety of squashes. The orange juice could be substituted with frozen mango juice concentrate. To give the soup a kick, try adding some ground chipotle chili peppers to the mix!
Total cooking and preparation time: 2 hours
Sources: This recipe for pumpkin squash soup is frequently made and a favorite fall meal for this writer’s family.