I love soups. Love, love, love them. The best soups, to me, are those in which you throw everything you have on hand in a pot and hope for the best. And this soup recipe is exactly that–the best.
Calling this “soup” is negligible since it was thick enough to be considered a “fall vegetable mash.” There is so much room for variation in this recipe, so don’t feel that anything is precise. In fact, nothing that I create in the kitchen is ever precise–and that is exactly why I’m a horrible baker. My motto: a little of this, a little of that–and a whole lot of garlic!
Pumpkin, Squash & Sage Soup
WHAT YOU’LL NEED
- 1 medium pumpkin (I used two small gourds)
- 1 small butternut squash
- 1 large yam
- The above ingredients can be used interchangeably or just use more of one
- 4 tsp olive oil
- 2-4 celery stalks, cut in 1″ sections
- 2 shallots, sliced
- 4-6 cloves garlic, minced
- 6 sage leaves
- 4 sprigs thyme
- 1 quart vegetable stock
- 1 tsp cumin
- Salt and pepper to taste
WHAT YOU’LL DO
- Heat oven to 400 degrees
- Dice squash, sweet potato, and pumpkin into small cubes (leaving aside pumpkin seeds). Mix with 2 tsp olive oil and salt and pepper. Roast in oven for 30-40 minutes, stirring occasionally.
- In dutch oven or large soup pot, heat remaining 2 tsp olive oil on medium heat.
- Add celery and shallots, cook 5-10 minutes or until celery starts to soften
- Add garlic, cook 1 minute until browned
- Add vegetable stock, sage, thyme, and cumin. Bring to a boil, then reduce heat to low simmer.
- Clean pumpkin seeds and spread into one layer on cookie sheet. Bake 5-10 minutes, or until they begin to pop. Salt and pepper to taste.
- Remove cubed pumpkin, squash, and sweet potato from oven and add to soup stock. Let simmer uncovered for at least 10 minutes (more if you want softer, creamier soup).
- Puree soup with immersion blender until smooth.
- Serve with pumpkin seeds on top. Enjoy!