Author Notes
It's September. Fall is coming. This is my first tentative step towards acceptance. —Cannelloni&Cayenne
Ingredients
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1
medium pumpkin (any variety will do, but my favorites are Kabocha, Galeux d'Eysines & Red Kuri)
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2 cups
vegetable stock
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1/2 cup
whole milk (or coconut milk for a richer soup)
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1/4 cup
heavy cream
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2
carrots, chopped
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1
serrano pepper, chopped
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8
sage leaves
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1 cup
applesauce
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3 tablespoons
agave nectar
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1 teaspoon
kosher salt
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2 teaspoons
ginger root, minced
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2 teaspoons
nutmeg
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1 teaspoon
allspice
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2
salsify roots, peeled and shaved
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3 tablespoons
butter, divided
Directions
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Preheat oven to 400. Take pumpkin and halve, scraping out seeds. Cut into wedges and roast (cut side down) for 40-50 minutes, or until flesh is easily pierced with fork. Scrape out flesh and puree in food processor until smooth. Measure out 5 cups. Set aside.
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In a large saucepan over medium-high heat, add 1 Tablespoon butter and saute carrots until tender, about 5 minutes. Add serrano pepper and sage and stir until aromatic, about 1 minute.
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Add pureed pumpkin, stock, cream, milk or coconut milk and remaining ingredients to saucepan. Bring to boil, and simmer 20 minutes. Puree with immersion blender, or in batches using a food processor. Simmer for an additional 5 minutes, adding more sweetness or salt/pepper to taste.
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Salsify Garnish: A quick word on salsify: It is a mild-flavored yet very tasty root vegetable that resembles a carrot. Peel off outer layer and peel in thin strips. Saute with 2 Tablespoons butter until crispy, about 5-8 minutes. Transfer to paper towel to cool. Set aside.
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Ladle individual portions; top with salsify garnish. Serve hot.
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