This is the third post in our Pumpkin Series this week. We have more pumpkin recipes to come, so keep checking back!
If all you associate pumpkins with is Jack O'Lanterns and pumpkin pies, then you are seriously missing out. Pumpkin is delightful in everything from pancakes to pastas. And, it even makes mouthwatering good soup.
Sweet dishes are certainly popular with this delicious squash, but it's also amazing in savory dishes too. Like its cousin, butternut squash, it works well with herbs (think sage, thyme, parsley) and spices (cloves, nutmeg, cinnamon, chile powders).
My version of Pumpkin Soup (there are many, mine is but one) combines pumpkin puree with sweet caramelized onions, sage, rosemary, garlic and a hint of apple cider. The flavors cook slowly together, developing a mouthwatering aroma and flavor.
Serve it with a sprinkling of crisp bacon on top. Or, for a vegetarian version, use crispy shallots (cut the shallots into thin strips and fry in a bit of oil until browned. Remove to a paper towel and sprinkle with salt).
Want to make the presentation absolutely fabulous? Take this strategy from my family ... When my aunt used to make pumpkin soup for Thanksgiving, she'd serve hers in a hollowed out pumpkin shell. It's a beautiful (albeit fussy) presentation. If you have the time, and want to make the effort, you could also serve this in small, individual-sized pumpkin shells.
And if you do that, save the pumpkin seeds and roast them. Delish!
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.