To begin with, I’m not a master gardener nor a particularly accomplished cook. So, when I read pumpkin, I think that can be squash too. I think the biggest difference is winter squash versus summer squash and I think pumpkin and winter squash are fairly interchangeable. That’s what I think.
I found this recipe in the “Silver Palate Good Times Cookbook”. It’s called “Smokey Pumpkin Soup”. Please note – the instructions are not verbatim.
- 6 slices bacon (We carry Applegate)
- 4 Tablespoons butter (Organic Valley, unsalted)
- 6 cups peeled cut-up pumpkin (our local farms, in this case Hunters Greens, rouge vif)
- 6 cups soup beef or vegetable soup stock (I used Edward and Sons Not-Beef boullion)
- 1/2 cup Marsala
- 1 teaspoon dried thyme
- salt and fresh ground pepper
- Cook 6 slices (Applegate) Bacon, diced, until crisp and pour off the fat. Or pick out the pieces and leave the fat in the pan.
- Add the pumpkin and sautee about 15 minutes, stirring so the pumpkin cooks evenly.
- Pour in the stock and simmer covered until the pumpkin is very tender, about 30 minutes. Take from heat.
- Add the Marsala, thyme, salt and pepper.
- Process the soup – meaning, blend it until smooth. I used my handy dandy Braun Handheld Blender and did it right in the pot. Whatever you do, be careful because the soup is hot.
- When the liquid is all smooth, stir in the bacon and simmer about 10 more minutes.
Then it’s ready. Garnish with toasted pumpkins seeds. Or some tasty micro-greens (from Backyard Bounty). I also found a spoonful of sour cream stirred in was very good.