It is time for the cool weather to usher in the change of seasons. The autumn leaves have appeared on the maples trees in the neighborhood. Bright orange and scarlet leaves shimmer in the sunlight. It is time to start thinking of squash and pumpkins as the weather turns to cooler days. I like pumpkins. Their orange skin bright in the garden as the leafy vines fade hide a delicious flesh that can be used in a variety of recipes. I like pumpkin stir fry with lemongrass and rice noodles. I like pumpkin muffins and pumpkin cheesecake. Mashed pumpkin is good with a little allspice and butter. And everyone’s favorite pumpkin pie. My favorite is a recipe that I came up with several years ago. It is pumpkin soup with toasted pecan cream. It has a slight spiciness and an Indian undertone. I like to eat it with some warmed naan on a cold day. So for all you pumpkin lovers here it is my favorite pumpkin soup.
4 cups of fresh pumpkin peeled and cubed
4 cups of vegetable stock
1 cup milk
2 tsp rogan josh seasoning
1/2 tsp fresh grated cinnamon
1 chili pepper minced (a spicy one if you like them)
1 cup of pecans
1 cup of heavy cream
Add the stock, pumpkin, pepper, and seasonings to a stock pot. Simmer until the pumpkin is tender. In a food processor blend the pumpkin and broth until smooth add milk and return to the heat. Simmer for 20 minutes. In another pan add the pecans so they cover the bottom of the pan in a single layer. Put them on medium heat and cook until they start to sweat. Pour in the heavy cream and continue to cook until the cream boils. Stain out the pecans and put on a cookie sheet. Save the cream. Put the pecans into a 350 degree oven until dry. Chop the pecans and set aside. Serve the soup in shallow bowls. Drizzle 4 tablespoons of cream over the soup. Garnish with chopped pecans. Serve with warm naan.