Picture this scene: Gymnasium packed with high school students. Lights go out. Music blares.Â Hello, Darkness my old Friend . . .Â I’ve come to talk with you again . . . Pom Pom girls in full body black leotards are arranged in a row. Flashlights on, illuminating red tissue paper ‘flames’ taped to their tops. Dance begins. Such was the scene in 1972 in my high school gymnasium. And I was one of those pom-pomming fake flame holders. And, yes, we did the whole routine in complete darkness. True believers we were.
Fast forward nearly 40 years to a new scene: Since I began my love affair with cooking and recipe developing, the melodious phrase I often hummed back then — “parsley, sage, rosemary and thyme” from Scarborough Fair — has taken on a whole new significance. OK, Art Garfunkel and Paul Simon: Which one of you was a fabulous cook? Because only an experienced cook would appreciate theÂ perfect medley that theseÂ four intensely aromatic herbs create in synergy. The four of them create a magical taste – a beautiful medley and melody.
This version makes a fabulous first course for your Thanksgiving meal, so if you’ve got leftover pumpkins on your porch, I suggest you RUN out and get one and get this soup going – it is the best pumpkin soup I’ve ever eaten! Pumpkins are uber-healthy and are practically FREE right now – many grocery stores will give them away after Halloween is over.
Happy Meatless Monday Everyone!
ROASTED PUMPKIN AND GARLIC SOUP
2 pounds peeled pumpkin, cut into large chunks
1 bulb garlic
3 tablespoons olive oil, divided
1 large onion, diced
Leaves from 2 or 3 sprigs of thyme
Leaves from 1 large sprig of rosemary
1 or 2 sage leaves, diced
2 tablespoons minced parsley
3 cups vegetable stock
2 tablespoons sour cream
1 teaspoon cayenne pepper sauce
Salt and pepper to taste
Preheat oven to 375 degrees.
Toss pumpkin in 1 tablespoon of oil and spread on a baking sheet in a single layer. Cut top off of garlic bulb, place bulb in center of a square of aluminum foil and drizzle with a little olive oil. Wrap bulb up, sealing completely. Place wrapped bulb on baking sheet. Bake the pumpkin and garlic for one hour. Remove and let cool. Remove skin from pumpkin pieces.
Saute the onion in a stockpot in remaining oil until translucent. Add in herbs and cook another minute. Add in broth and roasted pumpkin. Squeeze the garlic cloves out of the cooked bulb and add to pot. Simmer for 20 minutes or so, until slightly reduced.
Blend with a stick blender or in batches in a blender. (NOTE: At this point, you can strain the soup for a more refined texture, but I like it rustic. Your choice!) Add sour cream, cayenne pepper and salt and pepper to taste. Optional garnishes: pepitas, smoked paprika, sour cream swirl.
Other intriguing pumpkin soups:
Pumpkin Soup, Guilty Kitchen
Pumpkin Soup, Use Real Butter
Apple Pumpkin Soup, Eclectic Recipes
Carrot Pumpkin Soup, Jane Spice
Pumpkin Soup, Gluten Free Easily
Pumpkin Soup, Daily Bread Journal
Curried Pumpkin Soup, Ezra Pound Cake
Pumpkin Soup with Gruyere, Merry Gourmet
Slow Cooker Pumpkin Soup, Framed Cooks
Roasted Pumpkin Soup, My Kitchen Snippets
— posted by Donna