Halloween Pumpkin Soup and Spicy Pumpkin Seeds
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Two weekends ago I found myself supine in a pumpkin patch. It was the first perfect fall day, the air cold and the sun out, and Sebastian and I were at the Red Hook Community Farm for their harvest festival. Because it was a small event at the end of a dead end street, it felt like a little square of Little House on the Prairie plunked down in an industrial section of Brooklyn with live hip hop. There were scads of children carving pumpkins and having their faces painted as they sat atop bales of hay. There were vegetables for sale, tacos made to order and served with some of the freshest guacamole I've ever tasted, artisanal soaps and silk-screened totebags for purchase. I spent all my money on honeycrisp apples and it felt like the most worthy splurge of my life.
We ate pumpkin pizza and mustard greens with bacon and pecans, but what sent me into raptures was the apple juice. Some scruffy, cool-looking kids were operating a very ancient looking apple press and handing out cups filled with juice. I don't go crazy for juice of any kind, but I do love what is sweet, and I admit I was seduced by the charm of the operation. The fresh apple juice was a revelation and a reminder: the simplest things are the best. When you have delicious ingredients, let them shine.
This pumpkin soup is as simple as can be and makes use of a vegetable that usually sits on doorsteps. Pumpkins, like most winter squashes, are rich and sweet and need little fussying to be delicious. I tried the soup both with and without the roasted garlic and it is great both ways, but adding the creme fraiche at the end will really send your heart aflutter.
Halloween Pumpkin Soup and Spicy Pumpkin Seeds
olive oil
salt
pepper
cayenne
1-3 cloves garlic
6 sprigs of thyme
1 small pumpkin, about 5 pounds
4 cups chicken stock
creme fraiche
chives
1. Preheat oven to 400 degrees. Using a serrated knife, cut the pumpkin in half and remove the seeds to a bowl. Rub each cleaned half with 1/2 tablespoon olive oil, and season with salt and pepper.
2. Roast in the oven for 45 minutes to an hour until the pumpkin is fork tender. Let cool.
3. Once you get the pumpkin in the oven, it's time to clean the seeds. This is best accomplished by running them under water and pulling away the pumpkin innards. Dry seeds with a paper towel, toss with a teaspoon olive oil, and season with salt and cayenne. Pop them in the oven, and every five minutes or so, give the seeds a toss and sprinkle on some more salt.
4. Cut the flesh away from the skin of one half of the pumpkin and add to food processor. Add 1/2 cup chicken stock to help things along, and puree. Remove to soup pot and repeat with second pumpkin half. Add remaining 3 cups chicken stock to the pumpkin puree and stir until hot and smooth. Serve with creme fraiche and chopped chives.
This pumpkin soup is as simple as can be and makes use of a vegetable that usually sits on doorsteps. Pumpkins, like most winter squashes, are rich and sweet and need little fussying to be delicious. I tried the soup both with and without the roasted garlic and it is great both ways, but adding the creme fraiche at the end will really send your heart aflutter.
Halloween Pumpkin Soup and Spicy Pumpkin Seeds
olive oil
salt
pepper
cayenne
1-3 cloves garlic
6 sprigs of thyme
1 small pumpkin, about 5 pounds
4 cups chicken stock
creme fraiche
chives
1. Preheat oven to 400 degrees. Using a serrated knife, cut the pumpkin in half and remove the seeds to a bowl. Rub each cleaned half with 1/2 tablespoon olive oil, and season with salt and pepper.
2. Roast in the oven for 45 minutes to an hour until the pumpkin is fork tender. Let cool.
3. Once you get the pumpkin in the oven, it's time to clean the seeds. This is best accomplished by running them under water and pulling away the pumpkin innards. Dry seeds with a paper towel, toss with a teaspoon olive oil, and season with salt and cayenne. Pop them in the oven, and every five minutes or so, give the seeds a toss and sprinkle on some more salt.
4. Cut the flesh away from the skin of one half of the pumpkin and add to food processor. Add 1/2 cup chicken stock to help things along, and puree. Remove to soup pot and repeat with second pumpkin half. Add remaining 3 cups chicken stock to the pumpkin puree and stir until hot and smooth. Serve with creme fraiche and chopped chives.
Comments
Wow! You guys went all out for this episode! The soup looks wonderful, and pumpkin seeds on salad, I can't believe I have never thought of that before! Gonna have to try this recipe out soon! Happy Halloween everyone!
Posted by: Catherine | October 28, 2006 2:34 AM
Haha, so funny! Great episode and you have put it in scene greatly!
Posted by: Baerbel | October 30, 2006 3:34 AM
Move over Samantha. Sarah is the CUTEST witch ever.
PS: I have watched this episode 5 times since 9am...
Posted by: Agnes | October 30, 2006 11:33 AM
am i the only one who gets totally SCARED by the scary music? AMAZING editing.
Posted by: katy of the luke | November 1, 2006 6:58 PM