Whenever we walk into our pumpkin patch, we feel like we’ve stepped into Alice’s Adventures in Wonderland. The giant leaves, prickly vines, and massive pumpkins always seem a bit unreal—especially in fall, when the pumpkins ripen and turn the garden bright orange. That’s when we feel Maine nights getting colder, and we start to crave hearty soups like this one. In France, pumpkin is used almost exclusively in soup, so it seems natural to combine it with those other classic French soup ingredients—potatoes and leeks. You can also serve this soup chilled as pumpkin vichyssoise.
Curried pumpkin seeds add a crunchy texture and spicy flavor to the soup. They’re also great on their own as a snack for a cocktail party. (To make as a snack, save 2 cups or more of the seeds, increasing the other ingredients for the curried pumpkin seeds accordingly.)–Clark Frasier and Mark Gaier
LC The Stroke of Midnight... Note
Not all pumpkins will work in this lovely little recipe. Fortunately, none has ever changed drastically on us at the stroke of midnight as in Cinderella. Yet as the authors point out, most commercial pumpkins are grown for Halloween decorations and are too dry for cooking. They suggest you frequent fall greenmarkets for “old-fashioned cooking varieties like Long Island cheese, a popular buff-colored American heirloom; Long Pie, an heirloom from northern Maine that looks like a giant zucchini; and Rouge Vif d’Etampes, the bright-orange French soup pumpkin.” Or, they say, you can substitute an equal weight of any large winter squash. Or if you’re into delayed gratification, look to seed catalogs, which carry these and many, many other varieties of pumpkins.
Pumpkin Soup with Curried Pumpkin Seeds
- Quick Glance
- 45 M
- 1 H
- Serves 6
- For the pumpkin seeds
- 1/2 cup pumpkin or squash seeds
- 2 tablespoons olive oil
- Finely grated zest of 1 orange, preferably organic
- 1 tablespoon Madras curry powder
- 2 teaspoons turmeric
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/8 to 1/2 teaspoon cayenne
- For the soup
- 1 (about 6 pounds) pumpkin or other large winter squash
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 medium leeks, light part only, cut into 1/4-inch rings, rinsed well and patted dry
- 2 large Yukon Gold or medium Russet potatoes, peeled and cut into 1-inch cubes
- 3 cups chicken stock or vegetable stock
- 2 cups heavy cream
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1/2 cup crème fraîche (optional)
- Prepare the seeds
- 1. Clean 1/2 cup of the pumpkin seeds of any string and flesh and spread them out on a plate. Let dry for about 1 hour. (Do not dry on paper towels, which will stick to the seeds.)
- 2. Warm the olive oil in heavy saute pan over medium heat. Add the orange zest and cook for 1 minute. Add the pumpkin seeds, curry powder, turmeric, paprika, salt, and cayenne. Cook, stirring occasionally, until the seeds are crisp, about 8 minutes. (You can store the curried pumpkin seeds in an airtight container for up to 3 days.)
- Make the pumpkin soup
- 3. Preheat the oven to 375°F (190°C).
- 4. Cut the pumpkin in half. Scoop out the seeds and accompanying goop and set aside. Wipe the pumpkin clean and drizzle the fleshy sides of the pumpkin with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Place the pumpkin cut side down on a rimmed baking sheet and roast until it is very soft, about 30 minutes. Remove the pumpkin from the oven and scoop the flesh from the tough shell.
- 5. While the pumpkin is roasting, warm the remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add the leeks, reduce the heat, and cover the pan. Cook the leeks, stirring occasionally, until very soft, 3 to 5 minutes.
- 6. Add the potatoes, chicken stock, and 2 teaspoons salt to the leeks. Increase the heat to medium-high, bring to a boil, and cook until the potatoes are very soft when pierced with the tip of a knife, 15 to 20 minutes. Let cool slightly.
- 7. Working in batches, purée the potatoes and leeks with their cooking liquid and the pumpkin in a blender or with an immersion blender until very smooth. Combine the batches in a large bowl and whisk in the cream and lemon juice. Season with salt and pepper to taste. (You can cool, cover, and refrigerate the soup for up to 2 days. When ready to serve, warm the soup over medium heat, stirring occasionally.)
- 8. Ladle the hot pumpkin soup into warm bowls. Drizzle with crème fraîche, if using, and sprinkle with the toasted pumpkin seeds. Serve at once.