It’s only four days until Christmas (!) but the weather here in North Carolina is still stubbornly refusing to remain nice and cold for the holidays. Today was another rainy, grey, mid-60s, wearing-short-sleeves-and-no-jacket-but-going-to-wear-my-boots-because-it’s-December kind of day. But I did get to spend the afternoon with two of my old college roommates and great friends decorating Christmas cookies and playing catch up. So I can’t complain too much.
This is my last post of the autumn. I decided I would feel super weird blogging about pumpkins during winter even though they’re perfectly edible all through the season. So despite the blatant autumnal-ness (?) of the pictures, this soup can be made all winter long!
- 1 medium pumpkin
- 1 onion
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tbsp brown sugar
- salt and pepper
- 2-3 sprigs of fresh rosemary (optional)
- 3-4 cups chicken or vegetable stock
- Roasted pumpkin seeds (optional)
Cut a hole in the top of your pumpkin and clean out the insides. Just like if you were carving a pumpkin. Cut it into large sections and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Cut the onion and put it on another baking sheet along with the rosemary sprigs. (The rosemary doesn’t end up in the soup, but it fragrances the onions nicely.) Drizzle with more olive oil and sprinkle with salt and pepper.
Roast it all in the oven at 425 degrees for about 20 minutes (onions) and 35 minutes (pumpkin) until the edges are brown.
Throw all the roasted veggies in a food processor or blender with the chicken stock (you may have to do a few batches) and puree. Pour the puree into a large pot and turn the stove on medium-low. Add more stock if you want it thinner. Add the cinnamon, ginger, nutmeg and brown sugar (and salt and pepper to taste if necessary) and simmer for 10 minutes before serving.
*For roasted seeds as a garnish, clean the seeds and place in an even layer on a baking sheet. Drizzle with just a little olive oil and sprinkle with a bit of brown sugar and cinnamon. Bake at 325 degrees for about 10-15 minutes.