I love fall. We had an amazing summer here in Seattle and now I am happy to start cooking my favorite autumn and winter recipes again. This soup is definitely at the top of the list in our family. Easy to make and delicious.

  • a small pumpkin (about 3.5 pounds)
  • 1.5 pounds of russet potatoes, peeled and cut into chunks
  • one onion cut coarsely chopped
  • 1 tablespoon of olive oil
  • 5 cups of low sodium stock
  • about 3 cups of water
  • 1/2 teaspoon to 1 teaspoon of ground nutmeg
  • 1/2 teaspoon of cinnamon 
  • salt to taste
  • white pepper to taste
  • 1/3 cup of heavy cream plus more for serving

I like to use a squash called Red Kuri for this soup. It has a nutty flavor and the skin cooks very soft, so you can eat it. Scrub the pumpkin clean, cut it into quarters and hollow it out. I save some of the seeds which are delicious roasted. Chop the the pumpkin into about 2 inch size pieces. 

Heat the olive oil in a large heavy stock pot over medium heat. Add the onion, potato and pumpkin, plus the nutmeg and cinnamon and sweat the vegetables for about 10 minutes to develop the flavors. Then fill with stock and enough water to cover the vegetables. Bring to a simmer and turn the heat to low. Simmer on low heat for about 20 minutes or until the pumpkin and potato pieces are soft. 

Use an immersion blender to puree the soup. I also strain my soup through a fine mesh sieve after I puree it to make it really smooth. Add the cream. Season with salt and pepper (and more nutmeg or cinnamon if desired). Serve with a little more cream and the roasted pumpkin seeds.

I was given some gorgeous chanterelles which I quickly sautéed in a little butter, sprinkled with salt and served as a side. Thank you Becky!

Tip: To roast the pumpkin seeds, simply wash them and spread them on a baking sheet. Sprinkle with kosher salt and roast at 350º for about 15 minutes until lightly golden brown, crispy and fragrant. Or try something sweet. Melt 1/2 tablespoon of unsalted butter in a heavy skillet. Add 1 tablespoon of brown sugar and a handful of toasted pumpkin seeds, stirring constantly until the sugar has melted and thickened and darkened just slightly. Remove from heat and stir frequently until the mixture has cooled, coating each seed with sugar.


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