Velvety Pumpkin Soup

It's a good thing this soup tastes so good.  Slicing, seeding and peeling a pumpkin is no small task.  I'm not gonna lie.  It's a royal pain in the patooty. At one point, as I was covered in sticky, orange strings and nursing a minor knife cut on my finger, I considered throwing in the towel and ordering pizza. 

I'm so glad I didn't.

Earlier in the week, my mom mailed me a handmade book of pumpkin recipes from an old Victoria magazine.  She's so good at "snail mail" and often sends me homemade cards and little surprises, just because.   I had a couple of pumpkins on hand from our CSA, Great Country Farms, so it was the perfect time to try out several pumpkin recipes.

I made a few recipes, including sweet and spicy toasted pumpkin seeds and a vegetarian chili with chunks of pumpkin.  Hands down, though, my favorite recipe was this pumpkin soup.

Once you get past the nasty peeling, seeding and slicing bit, the soup really is pretty simple.  You start by finely chopping the base flavors -- lots and lots of shallots and leeks.  These wonderfully mild onion-cousins (yes, I made that up...) are added to a large, heavy-bottomed pot with a few tablespoons of butter.   Sounds good already, right?

After the shallots and leeks have softened in the butter, add vegetable stock and then...forget about it.  Well, sort of.  The pumpkin simmers in the stock for about half an hour until it softens.  You'll just need to stir it a few times.  When the pumpkin is soft, toss it all into a blender to puree.  Better yet, if you have an immersion blender, you can puree it directly in the pot.

If you stopped there, you'd have a deliciously simple soup.  The recipe calls for adding a fancy shmancy wild mushroom garnish and an apple cider reduction.  I'm not a huge fan of wild mushrooms, so I made my garnish with crimini (baby portobello) mushrooms.  The cider reduction, mixed with cream, was fine, but I think not really necessary.  The cooked mushrooms added some nice textural contrast, but could be left out as well.  Whether you decide to go fancy shmancy or not, I think you'll really enjoy this velvety fall soup.

Here's the proof.

Cheese Stuffed Fried Pumpkin Blossoms

I've been dreaming about making this dish for a while -- ever since I saw a version of fried zucchini blossoms featured in a food magazine last year.  Mind you, I'd never actually eaten stuffed blossoms of any kind, but I could immediately tell that it would be one of those "love at first bite" dishes.  The magazine promised me that these various squash blossoms were often sold at farmers' markets.  Once summer arrived, I immediately set out in search of these edible flowers. 

I searched...and I searched...and I searched.  Now with October settled upon us, I had all but given up on finding these elusive treats.  (One day, several weeks back, I did spy a lone squsah blossom in a stranger's yard and almost plucked it for myself...almost.)

There's a small bit of prep involved before you can eat the blossoms.  It feels a bit invasive as you pull out the stamen, but it has to go.  Poor guy.

Today we visited Great Country Farms in search of a few perfect pumpkins.  I was pretty excited.  As I confessed to Ryan on our hayride out to the fields, I had never before actually picked a pumpkin.  My previous pumpkin picking experiences consisted of choosing the best pumpkin from the grocery store.  (I don't think we even had pumpkin patches in Florida.  That's my story, at least, and I'm sticking to it!)

As we tumbled out of the hayride, I immediately saw them! Little children ran to claim their pumpkin prizes and I began plucking the pumpkin blossoms with equal fervor. They were just like the squash blossoms I'd been searching for -- delicate and yellow and just plain beautiful. 

I gathered all the blossoms that I could hold in one hand and then rejoined Ryan to help choose a pumpkin.  We did take home a couple of pumpkins today -- one for decoration and one for eating -- but it was the blossoms that really made the trip a success.

Stuffed.

This fall, if your family makes a trip out to the pumpkin patch, make sure to take home some blossoms and try this dish!  Just make sure to use the blossoms on the day you pick them.