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Author Notes: It's September. Fall is coming. This is my first tentative step towards acceptance. —Cannelloni&Cayenne
Makes 2 quarts
- 1 medium pumpkin (any variety will do, but my favorites are Kabocha, Galeux d'Eysines & Red Kuri)
- 2 cups vegetable stock
- 1/2 cup whole milk (or coconut milk for a richer soup)
- 1/4 cup heavy cream
- 2 carrots, chopped
- 1 serrano pepper, chopped
- 8 sage leaves
- 1 cup applesauce
- 3 tablespoons agave nectar
- 1 teaspoon kosher salt
- 2 teaspoons ginger root, minced
- 2 teaspoons nutmeg
- 1 teaspoon allspice
- 2 salsify roots, peeled and shaved
- 3 tablespoons butter, divided
- 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.
- 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.
- 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.
- 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.
- Ladle individual portions; top with salsify garnish. Serve hot.