Serious Eats: Recipes
Roasted Pumpkin Soup
Far be it from me to argue with a curried pumpkin soup, or a pumpkin soup with pancetta, or a pumpkin soup with dancing croutons. I love those guys, I really do. They're crazy funky delicious and such. They're spaztastic.
What they aren't, though—what they'll never be—is the good old classic pumpkin soup that got us all hooked on pumpkin soup in the first place. You know the one. It's spiced only with dashes of cinnamon and nutmeg and a warming pinch of cayenne. It hints at sweetness and richness but doesn't cloy.
If I had to live in pumpkin soup monogamy for the rest of my life, this recipe would be The One. And even if I don't have to commit to a one-and-only, I think I might just trot it out as a first course on Christmas, to show it off to the family. If you'd like to do the same, feel free to make it a few days in advance and reheat it gently, thinning with a bit of water if necessary, on the big day.
About the author: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing the abundance of fruits and vegetables you might get from your CSA or the market.