In this week’s food section, we featured a bunch of pumpkin recipes.
Not pumpkin spice cookies or pumpkin pie smoothies, regular ol’ pumpkin recipes that don’t have any cinnamon, nutmeg, allspice or ginger.
There’s nothing wrong with pumpkin pie spices, of course, but sometimes you want to let pumpkin’s natural sweetness shine in a recipe like this roasted pumpkin poblano soup.
This dish comes from Mariana and Ian McEnroe, the bloggers behind Yes, More Please! I met through through #Austin360Cooks, and they’ve been regular contributors for months. I was grateful that they let me publish this pumpkin soup recipe because it’s a solid pureed soup recipe that could work with so many root vegetables and squashes.
Mariana McEnroe knows that the secret to a creamy vegetable soup that doesn’t taste like baby food is adding multiple textures. In this case, it’s charred corn and crunchy tortilla strips, with a cooling dollop of cream.
Roasted Pumpkin-Poblano Soup
For the past few years I’ve been making my vegetable soups under one principle: “Do not add chicken stock.” I don’t want, under any circumstance, my broccoli soup to taste like chicken (or my potato, carrot or any vegetable soup to taste like chicken instead of the star vegetables). It is certainly a challenge to follow this principle because our inner chicken stock-flavored souls desperately want to add more “depth of flavor.” I add that depth by roasting, grilling and braising; all these cooking methods bring out the qualities in the vegetables and enhance the sweetness and flavor concentration to the soup.
Pumpkin has a delicate flavor, so it is easy to accidentally cover up if you’re not careful. For this soup, I roasted the pumpkin and then added caramelized sweet onions to bring out the similar flavors in the pumpkin. The finished soup shines with crunchy tortilla strips and charred poblano and sweet corn. If you want to use canned pumpkin puree, make sure it is the plain pumpkin puree, not one with the pumpkin pie spices already added. You’ll need either one large or two small pumpkins to make two cups of puree. You can freeze any extra pumpkin puree for smoothies or other uses, and this soup also freezes well.
— Mariana McEnroe
1 tablespoon olive oil
1 small sweet yellow onion
2 cups roasted pumpkin puree
4 cups water
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon of butter
2 poblanos, roasted, skinned, deseeded and cut into strips
1-2 ears corn, charred on a comal or cast-iron skillet and then kernels removed from husk
2 corn tortillas thinly cut into strips, baked or fried
1/4 cup cream or Greek yogurt
Heat the oil in a soup pot over medium high heat. Cook the onions with a pinch of salt until they are soft and translucent. Lower the heat and let them become brown and caramelized, which will take at least another 20 minutes of cooking.
Add pumpkin puree, water, 1 teaspoon salt, pepper and nutmeg. Let it simmer until bubbly hot. Adjust the liquids for desired consistency. Add the tablespoon of butter and stir until melted and incorporated.
Serve warm in a soup bowl and garnish with the poblanos, charred corn and thinly fried tortilla strips. You can add a dollop of Greek yogurt or swirl of cream. Serves 2 to 4.
— From Mariana McEnroe, Yes More Please (yes-moreplease.com)