Roasted Squash and Pumpkin Soup
The oven is a magical thing, all fire really, but the oven is a controlled magic.
When you slow roast something in the oven it begins to have a smooth and rich flavor. You can always pull out a vegetable that was roasted from steamed and sauteed. Even more reason to roast beyond flavor it nutrition. Slow roasting kills fewer of the vitamins and minerals, doesn’t lose anything in the water and can even be done without oil to make it a fat free cooking power house.
The last few years have brought a boom of vintage pumpkins varieties at local farms and groceries. It seems every time you turn around there is a new skin color, shape and size to try. The average user prized the pumpkin for their front stoop. They buy 3-5 and arrange them, carve a few and watch them pleased day after day as they slowly rot away. Now, there is certainly nothing wrong with decorating, I use my pumpkins the same, but all good food should also be eaten and most all those squashes are edible.
Roasting and tips
- Use your best judgement about the skin, sometimes it can easily be removed and sometimes it’s much better to leave it in place.
- Cut the pumpkin in half and scoop out all of the insides.
- cover in herb oil, or leave plain.
This is optional, no oil is needed.
If you are roasting for sweets or pie oil shouldn’t be used at all
- place on a baking sheet or pan cut side down.
- Poke the pumpkin many times with a knife to allow air to escape.
- Bake at 375* 30 minutes or until the skin pokes easily with a small knife. Less time for smaller pumpkins.
What if I can’t cut the skin?
Most pumpkins are easily halved, but a few are a bit tougher.
Have a really good and strong go at it before you decide you can’t cut it. Sometimes it’s your knife or angle or even your arm. Enlist someone with more strength or grip if you need to.
Still can’t get in? Have no fear! You can just roast the squash whole for abut 10-15 minutes, remove it from the oven and cool to touch.
When you can easily handle the pumpkin cut it open and scoop out the insides and continue roasting until completely soft.
It’s important to let the pumpkin cool down enough to handle easily.
You may scoop out all the soft pumpkin, it is ready to be salted, spiced and used in recipes.
You may was to blend or process it more depending on your recipe.
You may portion and freeze the puree for other occasions.
What recipes can you make with roasted squash?
Use it as dumpling filling.
A tomato and pumpkin pasta sauce.
Between lasagna layers.
In Nik’s mac no cheese recipe.
Make Pumpkin Pie.
Mix it into hummus.
Add it to smoothies.
Make a delicious curry.
Use it like mayo on your sandwiches.
Remember pumpkin and squash is full of vitamins and minerals.
For generations before us pumpkins rippen in the fall and hardened to be stored and used throughout the winter. Many varieties still store very well and can be used in sweet or savory recipes long after October has come to an end.
We have finally came to my favorite way to eat roasted pumpkin, soup.
Honestly soup is my favorite way to eat all vegetables, but it isn’t always practical to have on hand.
Throughout the winter as you thaw small batched of your pumpkin this sunshine soup will fill you full of later summer, early autumn love and fuel you through the long cold winter. You can make this soup with any version of pumpkin, the color will vary but the flavor profile remains light and delicious.
You may notice I rarely use onion in my recipes, this is a personal and spiritual choice but any recipe like soup that you would normally add onion to feel free. This recipe is especially good with purple onion.
Roasted Pumpkin Soup Recipe
600 g (3 cups) roasted pumpkin, mashed
thumb tip size of fresh ginger (aprox, 10 g)
4 cloves of garlic
1 t miso paste
1/2 t dried rosemary or sage
100 g (1 cup) of cashews (optional for creaminess)
1-3 cups of water
salt and pepper to taste
garnish with chives and pumpkin seeds or walnuts
Mince the garlic and ginger until small, but it doesn’t have to be very fine. (we will blend the soup later)
In a stock pan with a small splash of olive oil (or herb infused oil) saute the ginger and garlic for 1-2 minutes until slightly brown and very fragrant. Mix in the miso paste, rosemary and a bit of water. Stir continuously until all of your miso paste is smooth and incorporated into the water. Add the mashed pumpkin and cashews and 1 cup of water. Salt and pepper to taste. Add the remaining water 1 cup at a time as needed to keep the soup wet. Bring the soup to a boil, reduce the heat to simmer and simmer for 5-10 minutes to allow all the flavors to come together.
Turn off the heat and allow to cool uncovered. When cooled enough to blend, transfer 1/2 of the soup to a blender with a splash of water as needed. Blend until all the cashews are complexly smooth. Do the same to the second half being sure to add only the water needed, you want a creamy soup not a watery one.
Return both batches of blended soup to the pan and reheat.
Serve warm with a garnish of chives and seeds.
Great with a thick slice of homemade toast.
My wonderful husband has been cataloging the squash he likes the best and is the most excited about,
you can check that out on instagram @elprincipitonajera
Lastly, while mini pumpkins are edible there is a small squash you shouldn’t eat, it is purely decorative.
It is of course the goard (pictured below). Please leave it on the mantle piece and out of the kitchen. Happy cooking.