sassy pumpkin soup

i have a confession to make. i have a lover and her name is pumpkin. she must be on the anaheim baseball team because shes an AAANNGEL! if its not pumpkin season, butternut squash will do. i like to precut and freeze mine for later pumpkin debauchery.

auditory pairing: peter bjorn and john - i want you! (dedicated to my lover, pumpkin...4 lyf)

pumpkin soup
adapted from Vegetarian
(yields 6 servings)


2lb pumpkin
3tbsp butter/margarine
1 onion, sliced thinly
1 garlic clove, crushed
3 1/2c vegetable stock
1/2 tsp ground ginger
1tbsp lemon juice
2 bay leaves
1 1/4c milk
salt and peppa (do you smell dat peppa?!)
cream and chives for garnish


1. peel pumpkin, remove seeds, cut flesh into 1" cubes. 


2. melt butter/margarine in a large, heavy-bottomed (teehee) saucepan. add onion and garlic and fry over low heat until soft but not colored.


3. add pumpkin and toss with the onion for 2-3min. add the stock and bring to a boil over medium heat. season with salt and peppa('s here!) and add ginger, lemon juice, and bay leaves. cover and simmer over lowish heat for 20min. until the pumpkin is tender.


4. discard bay leaves. cool the soup a little and use a blender/food processor, or..my favorite item in the world: immersion blender, to process until smooth.


5. if you used an immersion blender, add the milk and reheat gently. if you used blender/food processor, pour back into the saucepan and do the same. adjust seasoning and garnish with a swirl of cream. add snipped chives, and dip your favorite panini in it!


-JA