On Pumpkin Soup

The underdog of the squash world!

Happy Friday! This is the weekly recipe post for paid subscribers, and, if I say so myself, it is the perfect recipe for fall! On Tuesday, all readers will receive an ode to beans that has absolutely nothing to do with Thanksgiving. Sorry/you’re welcome. There is a hard stop ahead, which sucks, but paid subscriptions help support the development and photography of recipes like these! I appreciate you.

I’m proud to tell you that though I’ve opened three cans of pumpkin puree this year, I have not yet made a single pumpkin pie. In case you are one of the three people I haven’t yet told, I hate pumpkin pie. I think it’s the worst thing that Americans have done to squash, and yes, that includes the Veggie Tales universe, so you know how serious I am.

Pumpkin’s potential is so much bigger than pie. It’s sweet, so it lends itself well to desserts that carry a bigger flavor. I think it’s a genius way to lean away from eggs, particularly in cakes. But the true potential, in my humble yet loud opinion, lies in its savory applications.

I’ve been particularly obsessing over using it as a roux-ish substance in soups, lentils, and other things made in my trusty Dutch oven. Recently, I made a pasta that I was actually proud of, and it’s rare that I go that far in regard to something I made. As a little bonus, here’s the informal recipe I used: sauté an onion and four cloves of garlic until they’re soft in olive oil or butter, then add about a third of a cup of pumpkin. Stir, making sure the pumpkin coats everything, then let it touch the heat just enough that it starts to feel a bit sticky. Add about a half cup of milk (dairy or non-dairy), then stir things up again and let the liquid thicken just slightly, which usually takes about five minutes. Add pasta (not too much) that you cooked perfectly al dente, then a splash or two of pasta water. Salt and pepper like your life depends on it, then add a dollop of fresh ricotta on top.

The recipe of the day uses a similar technique to thicken the base of the soup. Adding the pumpkin at this crucial moment and letting it brown just slightly enhances the flavor, making it sultry and deeper than just plain ol’ pumpkin could be without. Don’t skip it! One thing you can skip, though, is the shredded rotisserie chicken on top. You know me—always up for a protein flex!

Pumpkin and Chicken Chili