We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale and reintroduce yourself to this versatile seasonal squash that was somehow relegated to centerpiece fodder.
Preheat oven to 350 F. Slice the pumpkin in half and scoop out the seeds and stringy pulp. Brush the cut surfaces lightly with oil, salt & pepper. Bake at 350, cut-side-down, until fork-tender, about 45 minutes. Set aside to cool. Meanwhile, boil the potato in a small pot until soft, then drain & mash. Peel the skins from the cooled pumpkin and puree the pulp in a blender or food processor. You’ll want to end up with about 4 cups of puree. If you have extra, it freezes well! Save it for a Thanksgiving pie. Heat the sunflower oil in a large pot over medium-high heat. Add the onion and cook until translucent, stirring occasionally. Add the garlic, salt, pepper, and thyme, then cook an additional minute or two. Add the pumpkin puree and mashed potato, then whisk in the stock. Heat it through, the blend with an immersion blender, or work in batches in a regular blender. Add the milk and simmer another 5 minutes, or so. Just before you are ready to serve, add a splash of vinegar and a sprinkle of fresh parsley.