thanksgiving recipe number two brings us to my all time favorite member of the squash and gourd family: the pumpkin.
my love for this sumptuous squash is outlined in much detail in a series of posts from earlier this fall which i affectionately dubbed “pumpkin week”.
we talked about whole wheat pumpkin and apple pancakes
drooled over baked pumpkin spice drop doughnuts
and then healthed it up with a super green pumpkin spice smoothie
but all of these pumpkiny delights focus only on one aspect of the great pumpkin – the sweet side.
pumpkin can be quite savory as well, in fact, i strongly encourage thinking of pumpkin outside the pie crust.
so put down your cinnamon. shelve the nutmeg. and don’t even think about mincing that ginger.
welcome to pumpkins savory side.
(adapted from a sweet lady who went to my church in college and Simply in Season)
i made this fantastic soup for the first time several thanksgivings ago and i served it up all martha stewart-y in a roasted, hollowed out pumpkin. oh yes, who brought the noise that year.
so for all of you who want to look highly impressive this holiday without actually slaving much at all – this one is for you.
you will need…
1 medium yellow onion, chopped
olive oil for sauteing (about 1-2 TBSP)
2 cups of roasted pumpkin
3 cups of vegetable or chicken broth
1/2 cup of plain yogurt
1 cup milk
2 TBSP butter
heat oil in a frying pan and caramelize onions over high heat. set aside.
in a crock pot, combine pumpkin, broth, yogurt, milk, butter and onions. allow to cook for about 4 hours.
after cooking, blend the bisque until smooth using and immersion blender (or a normal one if you don’t have an immersion).
to make the bisque more savory, kick it up with thyme, sage and some fresh black pepper.
to keep things sweet, add in 2 TBSP real maple syrup, cinnamon and nutmeg.
to be all fancy schmancy and serve your bisque in a pumpkin, here’s what you do:
take a medium to large sized pumpkin (remember, you’re making like 5-6 cups of soup) and cut off the top jack-o-lantern style. scoop out the guts and discard.
(**you can totally save the seeds and roast them later if you’re into that sort of thing!)
place the gutless pumpkin on a baking sheet and roast in the oven at 250 degrees for 2 hours or so, don’t let the pumpkin get too soft or serving will get messy!
if you’re traveling to your feast, even if it’s just 10 minutes down the road, i’d advise taking your bisque in the crock-pot and transferring it to the pumpkin on site, it’s just easier to transport that way.