I cook with wine…

I love fall. One of the things I love most about it, is pumpkins. These large and attractive gourds can satisfy one’s urges to both be a kid again through  the magic of carving, as Kevin and I did this Halloween, as well as fill your tummy with the most wonderful sweet, savory and ultimately satisfying food. This pumpkin soup hit all of those marks.

Ingredients:

5 cups of pumpkin, cut into 1-inch cubes

1 onion, diced

4 cloves garlic, chopped

2 tablespoons turbinado sugar (you can sub brown sugar)

1 1/2 teaspoons hot paprika

1 1/2 teaspoons smoked paprika

2 teaspoons chili powder

2 teaspoons sea salt

2 1/2 cups chicken broth, or enough to cover pumpkin

Directions:

Roast pumpkin at 375 degrees in a baking pan for approximately 15 minutes. Meanwhile, mix together sugar, spices and salt in a small bowl.

Heat olive oil in a large soup pot over medium heat. Add onion, garlic and 1/2 of the spice mixture. Saute until fragrant.

Add cooked pumpkin and chicken broth to pot. Mix well and bring to a boil, then reduce to a simmer. Let simmer ten minutes then blend. Taste for spice and add more mixture to taste. I used it all and it was strong, but still good. Use your own judgment though! Top with roasted pumpkin seeds (seen above, with smoked paprika) or a dollop of creme fraiche.