I love the flavor of pumpkin or butternut squash roasted with melted butter brushed on top. It’s also versatile, because you can use it in everything from ravioli to pies to empanadas. And the dishes can savory or sweet.
The following soup came about from some leftover ingredients in the refrigerator that needed to be used. The end result is a combination of sweet, from the onion and the pear, and savory with a healthy dose of pure comfort stirred in. Apple or persimmons would work in this as well.
Pumpkin Pear Soup
1 medium onion, chopped
4 tablespoons butter
2 pears, peeled, cored and shredded
1 quart chicken stock
1 cup water
3 to 3 1/2 cups roasted pumpkin or butternut squash (can use canned pumpkin, but not pumpkin pie filling)
Salt, to taste
White pepper, to taste (optional)
1 cup heavy cream
In a stockpan over medium heat, add onion and butter, cooking until the onion turns translucent. (Do not let the onion turn brown.) Add pear and cook for 5 more minutes. Add chicken stock and water. Increase heat and bring to a boil.
Immediately reduce heat to a simmer and stir in pumpkin. Add salt to taste (amount will vary on whether you are using sodium-free chicken stock and our taste) and white pepper, if using. Let simmer for 15 minutes.
Stir in heavy cream. Taste and adjust seasoning. Raise the heat slightly and cook for about 5 minutes or until soup reaches desired serving temperature. Process in a food processor to ensure a greater smoothness. Top with sour cream, crème fraîche or toasted pepitas.
Makes 8 servings.
From John Griffin