Before we get to this beyond delicious recipe, I want to thank so many of you for your lovely words of anticipation for the launch date of FoodieCrush magazine’s deubut issue. I am beyond excited to share it with you, and all of the fab food bloggers featured within it. We’re hard at work—sleep, what’s sleep?—putting the final touches on the pages and the prettiness to the pictures.
I’ll be announcing the launch via e-mail to my subscriber list so please sign up at the top right of this page (so that’s what that subscribe dealio is all about) for the blue-light special alert of when we go live baby.
And now, back to the soup. I won’t waste a lot of time on why we had the soup, not that the big birthday wasn’t speeeecial, but because for me, the night got hijacked by the soup. Sorry babe, maybe next year.
This soup isn’t about pumpkin puree, or extra veggies to make it sweeter, or crunchy bits to make it more manly. Not that there’s anything wrong with that.
It’s just that this soup is so killer. And so simple. Like 7 ingredients. Plus a slurp of cheese. Done and done.
A few weeks ago, some friends helped us celebrate my man’s belated birthday dinner at Park City’s Canyons Resort and their award-winning restaurant, The Farm. The menu meets and delivers on the hyper hot trend of farm to table, with all ingredients sourced within 50 miles for max freshness and keeping it local, local, local. And man, this place does deliver.
While the littles were mesmerized by the Pea Soup amuse bouche, I was totally transfixed by this Pumpkin Soup that was served with homemade marshmallows. I HAD to have the recipe.
I had barely mentioned this fact to our patiently attentive server and next thing I knew, Chef Steve Musolf swooped in, deftly dodging the growing number of empty wine bottles and generously obliged, delivering a fresh copy of the recipe to the table.
Go ahead. Put it on your Thanksgiving table. And then maybe on your leftover turkey. And afterward over pumpkin pie. It’s really that good.
- adapted from Canyons Farm Restaurant
- 4 sugar pie pumpkins
- 1 large onion, sliced
- 4½ cups chicken or vegetable stock
- 1 tablespoon oil
- ½ pound butter or 2 cubes, plus 2 tablespoons
- 1 bunch sage, reserving a dozen leaves
- 2 tablespoons pumpkin pie spice
- salt to taste
- ¼ cup mascarpone cheese
- 1. Preheat oven to 350 degrees.
- 2. Over medium heat, heat oil in a large stockpot, add onions and bring temperature down to medium-low to sweat onions until translucent. Meanwhile, cut pumpkins in half and remove seeds.
- 3. Place sage leaves in each pumpkin half and place on a baking sheet, skin side down. Brush with a 1 tablespoon melted butter and roast for 45 minutes.
- 4. When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.
- 5. Combine pumpkin with remaining ingredients into stock pot, except butter with onions. Simmer for ½ hour.
- 6. Remove from heat and add mixture to blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.
- 7. In a saucepan, melt 2 tablespoons reserved butter and add reserved sage leaves. Sauté until lightly browned.
- 8. Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.
Looking for a little more sass for your squash? Check out this curated selection of these lovely looking additions to your Pumpkin Soup to-make list.
photo > Good Life Eats
And now to the savory side thanks to the sprinkling of blue cheese and the addition of cumin and coriander in Good Life Eat‘s recipe for Pumpkin Soup with Toasted Walnuts. But of course Katie wouldn’t forget to add a touch of sweetness and did so with a happy dose of maple syrup.
photo > Local Kitchen
Oh Kaela, you’ve tugged at every corner of my stomach with Local Kitchen‘s recipe for Pumpkin Soup with Chocolate and Chipolte. Creamy, smokey and spicy, with a generously lovely dose of, say it with me, CHOCOLATE. Kaela’s mad freezer cleaning binge has left us all the happier. And fuller.
photo > Dine and Dish
Tis’ the season—make that sour cream and bacon season—with Dine and Dish‘s Creamy Pumpkin Soup Shooters perfect for a holiday party or group get together or easy amuse bouche thanks to Kristen’s brilliant tip to serve in a shot glass. Bottoms up, baby.
photo > Wholesome Cook
Martyna sends us to the Southeast side with an Asian touch of creamy coconut milk and spicy chilis to create Wholesome Cook’s Pumpkin Soup with Coconut Cream Chili and Garlic Croutons. She suggests you freeze it for lunch or last minute dinners. Thank you, I will.