So seasonal and so simple, I love pumpkin soup! I was lucky enough to be volunteering at the UBC Farm one Saturday morning in October when Jane Cornborough from L’Abbatoir did a lovely demonstration, and the blue jamboree squash were so pretty, I had to make some 🙂
This baby was probably nearly 10-15 lbs.
Roast pieces first with salt and pepper and a knob of butter in each piece, 60-90 minutes at 350F. I think I ended up baking mine for about two hours, it was so thick in places.
Scoop out the flesh into a bowl.
Start with butter, two cloves of garlic, 2 shallots in a stock pot and sweat at medium heat.
Add pumpkin and enough water to cover. Simmer about 45 minutes until softened. Puree.
Don’t forget to roast your seeds for a beautiful garnish – toss with olive oil and salt and bake at 350F for about 20-30 minutes.