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Savory Pumpkin Soup (with Stonewall Farm Vegetables)
Yield: Makes 2 quarts
Adapted from “Zov: recipes and memories from the heart” by Zov Karamardian
Ingredients:
• 1 tablespoon unsalted butter, melted
• 1 large pie pumpkin (about 2 pounds), halved and seeded
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 leaks (white and pale green parts only), trimmed and thinly sliced
• 6 garlic cloves, chopped
• 1 (1-inch) piece fresh ginger, grated
• 1 pound yams, peeled and coarsely chopped
• 5 ¾ cups chicken or vegetable broth
• 4 tablespoons pure maple syrup
• 2 teaspoons salt
• 1 teaspoon grated orange peel•
• ½ teaspoon fresh ground pepper
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon fresh grated nutmeg
Directions:
• Dollop of sour cream or unsweetened yogurt in each bowl (optional)
• Garnish: toasted pumpkin seeds or chives
• Preheat oven to 375 degrees F. Brush the melted butter over the cut sides of the squash.
• Wrap each pumpkin half in foil and place them on a heavy baking sheet. Roast in the oven until the pumpkin is tender turning occasionally, about 1 hour. Set aside until cool enough to handle.
• Spoon the flesh into a medium bowl. Discard the skins.
• Meanwhile, heat the oil in a heavy large pot over medium-high heat. Add the onion, leak, garlic, and ginger.
• Sauté until the vegetables are tender, about 5 minutes. Add the yams and the broth. Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the yams are very tender, stirring occasionally, about 30 minutes. Stir in the roasted pumpkin flesh, maple syrup, salt, orange peel, pepper, cinnamon, and nutmeg. Cool the soup slightly.
• Using a hand-held immersion blender, puree the soup in the pot until smooth. Alternately, working in batches, puree the soup in a regular blender or food processor until smooth, then return it to the pot. • Ladle the soup into a heated tureen or into individual bowls. Sprinkle with the pumpkin seeds, garnish with chives, and serve.
Preparation time: 80 minutes
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