The Co-op will be stocking hard-to-find cheese pumpkins this fall. Try them out in this smooth soup with a delicate pumpkin flavor, or substitute butternut squash.
Serves 4 as a main course.
Adapted from Jeanne Lemlin, Vegetarian Pleasures: A Menu Cookbook, New York: Knopf, 1986.
* 2 1/2 pounds cheese pumpkin or butternut squash
* 2 tablespoons butter
* 1 medium-size carrot, grated
* 2 medium-size onions, diced
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 5 cups stock, vegetable or chicken
* A few dashes cayenne pepper
* 1 medium-size tomato
* 1/2 cup sour cream or yogurt
* Additional butter (optional)
1. Slice off the top and bottom of the squash and peel off the skin. Cut the squash in half, and scoop out the seeds and discard them.* Cut the squash into 1 1/2-inch chunks.
2. In a medium-size saucepan, melt the butter, add the carrot, onions, and garlic, and cook for 10 minutes over medium heat.
3. Add the squash, salt, stock, and cayenne pepper, cover the pan, and bring to a boil. Drop the whole tomato in for 30 seconds and then remove it with a slotted spoon. Peel off the skin and discard it. Cut the tomato in half horizontally, squeeze out the seeds, and discard them. Mince the tomato and add it to the soup. Reduce the heat to a simmer and cook, uncovered, for 30 minutes, or until the squash is very tender.
4. Purée the soup in batches in a blender or food processor until it is smooth. Return the soup to the pot and whisk in the sour cream or yogurt. Taste to adjust the seasoning. Serve in bowls with a pat of butter on each serving.
*Or toss the seeds with salt and oil or melted butter, and roast in a 300-degree oven until golden brown and crispy.