Pumpkin Soup
By: Tracy Sarich
Published: October 4, 2008

Photo: shelley_ginger
Halloween - the costumes, trick-or-treats, and the fact that my parents got married  on Halloween 39 years ago - is my favorite holiday. Humor and a deep friendship has been key to their marriage. Somehow, passing out candy on their special day has always made sense.
Whether your plan is to carve your pumpkins, bake the seeds, or eating the flesh – you must make a velvety squash soup this season. Below is a simple recipe I have enjoyed in the past that makes a great starter course or winter dinner. If you have other pumpkin or squash soup recipes, please share!
Pumpkin Soup
Ingredients
Butter: unsalted (approximately 4 tablespoons)
Onions: 1 medium onion (finely dice)
Tomato:  1 medium tomato (remove seeds/pulp and finely dice)
Garlic: 3 cloves (finely minced)
Chilis: I like a little zing – so I would start with 2 jalapenos (seeds removed). I don't recommend adding more than this, even if you do like it hot.  It tends to overwhelm. 
Pumpkin: I use approximately 1 1/2 pounds, pealed and cut into small cubes. Most winter squashes will do.
Chicken Stock: approximately 3 cups or enough to cover your vegetables over by 1/2 inch
Salt/Pepper: to taste
Milk: I would use whole milk in this recipe, approximately 2 cups. If you want a lighter version, use skim and add a little yogurt at the end to add a little velvetyness (and a very pleasing tang).
Cheese: I think any creamy white cheese that melts well is a good choice. I like sharp cheddars, though you may also consider a mixture of Manchego and Swiss. I wouldn't add too much, maybe a 1/2 cup - but, this ingredient is really one that you should experiment with - make it your own.
Technique

o 
Saute onion in a large stock pot until soft.

o 
Add garlic, jalapeno, and tomato and sauté for another 5 minutes. (The key here is to soften, not brown, so don’t use a heat that is too high.)

o 
Add pumpkin and stock (to cover by ½ to 1 inch). Simmer, covered, until pumpkin is so soft it falls apart and the soup is starting to thicken.  

o 
Puree with an immersion blender and return to pot. I suggest cleaning your pot after this step to avoid adding any random bits to your velvety goodness.

o 
Over a low heat, add the milk and finely grated cheese (and/or a blob of yogurt).

o Salt and pepper to taste.
This soup may be prepared in advance if you are serving it to guests and want to avoid a last minute rush.  Prepare the soup as above, but wait to add your dairy products at the end.
Vegetarians may substitute vegetable stock.   Water could also be used, though I find that this makes the soup a bit bland.   I rarely cook vegan meals, so I am not sure what to suggest as a substitute for the dairy - if you know, please give us a good tip.

Comments:
Alisa
October 4, 2008

Yummy! What a great recipe Tracy!
Carla

I'm sending it to my daughter in England. Her daughter is having a Birthday Halloween party.
She could make it  ahead of time and have it ready for those guests that stay around after and get hungry!
Sheri Wetherell

Nothing is better on a cold fall evening than a big bowl of pumpkin soup. Thanks for the recipe! I'm thinking this will be perfect on my Thanksgiving menu as a little starter...