Come Fall, come Pumpkin. Come Pumpkin, come Pumpkin Soup. The Pumpkin Harvest is usually before the leaves change color. So when you see them at the farmer’s house, or farmer’s market, of just at the store, you know the leaves are going to change soon and fall off for the winter snooze.
How should you serve it? Main course or appetizer? I am not really sure if Pumpkin Soup is served as an hors d’oeuvre anywhere else besides Germany, Austria, and Switzerland. Pumpkin in German is called Kürbis. Kürbissuppe can be served as an hors d’oeuvre or a starter. It is usually served in a little glass. It is usually the first thing you get if you go to restaurants in Germanic Europe in fall. Somewhat of an amuse-bouche. It is also great as a main course too. Especially if you have some really fresh bread and butter to dip into it. How about a platter of prosciutto and sausages too? And of course you can serve it as a starter, just like salad. Soup or Salad?
Come Fall, come ‘It’s the great pumpkin Charlie Brown!” Remember that as a kid? What is so great about that film, is that it is a story with not really a happy ending for a children’s movie. But you are still happy when it is it over because the Charlie Brown Gang stick together and care for each other. Linus never sees the great pumpkin but he hasn’t given up! He believes in it and will wait till next year. It is an ending that leaves you curious if the Great Pumpkin actually exists. And with that, I let you now create your own magical pumpkin soup in honor of the Great Pumpkin. What you gonna put in there Charlie Brown? Does the Great Pumpkin exist for you? Or how about every year just making some really great soup to celebrate the fall and the leaves that are just about to turn yellow and orange and fall off the trees. Enjoy!
Pumpkin Soup with Roasted Garlic & Cashews
This recipe is not a basic simple soup recipe but it is also not an over the top one. It does use roasted garlic which is very easy to prepare. Here is the recipe.
Roasted cashews are an option. You can also roast some walnuts!
How to make Pumpkin Soup with roasted garlic, roasted cashews, and curry.
How to Roast a whole Pumpkin
Preheat the oven to 400 degrees (200 C). Cut pumpkin in half (side to side with a pumpkin, lengthwise with a squash). Scoop out the seeds and pulp from each half. Save those seeds for some killer roasted pumpkin seeds! Score the surface of the pumpkin or squash with a knife so all the flavors can get in there really good when it’s roasting. Place on a sheet pan upside down.
Cook for 45 minutes. You should check it at 35-40 just to make sure the skin on the outside isn't burning. If it is turning black it is already done.
Take it out of the oven and check to see if it is ready. It should be really nice and mushy. If it is not, just put it back in the oven and check in 5 minutes. Once the flesh is really soft, it is ready.
How to Roast a Garlic
Just follow my instructions here: How to roast garlic in the oven.
Please note: You can do this at the same time as you are cooking the pumpkin. Or you can do it after, which from a planning standpoint is probably the best. Once the pumpkin is out of the oven, you need to start making the soup and while this is happening, roast that garlic.
How to roast the Cashews with the Peppers
Crush up the cashews and finely cut the peppers you are using. I use pepperoncini without the seeds.
Add the mixture to a pan.
Add Oil - I used walnut oil, but you can use olive oil, pumpkin oil or whatever you like or have available.
Cook at medium heat, carefully monitoring so they do not burn. Continue to mix them with a plastic spoon or spatula. Do you need more oil? Then add some. Once most of the cashews have browned, then it is ready.
Remove from heat and set aside.
Lets Make that Soup!
Scoop out all the pumpkin into a large pot or a bowl to prepare first. I use a hand blender to mash up the pumpkin first. If you do not have one, you might want to put in a blender of food processor first before adding the pot. If you do not do this, then you will have to mash up the pumpkin with a wooden spoon while you are cooking it.
Add 2 cups of broth and start cooking at Medium High Heat. You want to now keep adding broth until your soup is at the thickness you prefer. It shouldn't be too thick nor too thin. If you need to you use more than 4 cups of broth, the go at it!
How's that garlic? All mashed up and ready to go? Super! Then lets add that whole head of smashed roasted garlic to the soup.
Add the fresh Rosemary and Thyme. Or if you just use one herb, that's fine too.
Add the Curry, Salt and Pepper.
Add the Roasted Cashews and the cream.
Let it continue to cook for 20 minutes to let all the ingredients merge into a beautiful tasty blend of pumpkin soup magic!
Ready to serve!