Kürbis is the German word for Pumpkin. In our early days of living in Switzerland, we ventured across the border into Germany and found a decent Italian restaurant recommended to us by one of our friends. It was totally packed and the staff of family were shouting in Italian to one another across the restaurant. They squeezed us in and our waiter (who became our favourite and always had a table for us) suggested we try the soup. Kürbis. We walked through our limited German not knowing what we had ordered until the creamy soup the colour of pale squash arrived. It clicked for one of my kids who immediately figured it out and said with a smile, “pumpkin soup”!
Haven’t you always wanted to try fresh pumpkin? Did it seem daunting and perhaps even a little strange? Buying, washing, cutting up and roasting your own pumpkin is so easy, you may never go back to the tins. For both of the recipes featured today, I used Organic Sugar Pumpkins. We were also given a white pumpkin which we cut up, roasted and pureed as well; the puree was a lovely pale colour. Roasted cubes of pumpkin with a little olive oil and salt were happily eaten as we waited for the cubes to cool.
Roasted Pumpkin Soup
1 – 3lb pumpkin
2 tbsp butter
2 cups chopped leeks
1-2 shallots, chopped
1.5 – 2 litres chicken or vegetable stock
(I used the large tetra pack)
1/2 cup milk or cream
Wash the pumpkin well before you cut it. Cut it and clean it out (save the seeds for roasting). Working in small sections, slice off the rind and any leftover pulp. Cut the pumpkin into cubes. Drizzle the cubes with olive oil and sprinkle with kosher salt. Lay cubes out onto a deep baking dish, leaving room between each cube if possible. If you have a convection oven, put it onto “Roast” and pre heat to 400 degrees. The pumpkin cooks perfectly – tender on the inside, slightly crispy and brown on the outside. Keep an eye on it – you don’t want burnt pumpkin (about 15-20 minutes). Remove from oven and set aside.
In a deep saute pan or your soup pot, melt the butter on medium-high heat – do not brown the butter. Add leeks, shallots and pinch of salt. Cook for quite awhile – you want the leeks tender and bright green; you will be “sweating” the leeks and shallots, stirring often. Add the cubes of pumpkin when leeks are tender and cover with all of the stock. Stir and bring to a boil for a few minutes. Remove from heat and let cool slightly. You can use a hand blender to blend the soup or s traditional blender (work is small amounts to puree). Return all the pureed soup to your pot and heat on medium. This is when I added a little milk – the soup was too thick for our taste – use your judgement at this stage and adjust to your taste. Also, add salt as needed or desired.
To Finish the soup, you have a few choices…
** A little dollop of Creme Fraiche is a wonderful addition.
** Toasted pumpkin seeds sprinkled in each bowl creates an interesting texture.
** To really impress, top the soup with Brown Butter or Beurre Noisette (also used in the Madelines) and Sage. Once the butter has browned, add the fresh sage leaves to soften. Drizzle just a few drops over each bowl of soup and add a sage leaf to each bowl as well.
Patricia’s Glazed Pumpkin Cookies
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
1/2 tsp salt
3/4 cup softened butter
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 cups fresh pumpkin puree
1 tsp vanilla extract
1/2 cup brown sugar
1/4 cup milk
3 tbsp butter
1/2 tsp maple extract
1/2 tsp vanilla (you can omit maple and use 1 tsp vanilla)
1 cup icing sugar
Pre heat oven to 325 degrees. Sift and set aside dry ingredients. Beat together butter, and sugar until creamy. Add pumpkin, egg, and vanilla (the mixture may look curdled, but smooths out when you start to add flour). Gradually add dry ingredients to butter mixture until blended – do not over mix. Drop by teaspoonful onto parchment lined cookie sheet.
Bake for 12-15 minutes – test for doneness by lightly touching the top of the cookie; it should spring back.
To make the glaze, combine brown sugar with milk and butter in a small/med saucepan and heat until it comes to a boil. Allow to boil for one minute, remove from heat and add maple and vanilla extracts. Add the sifted icing sugar 1/4 cup at a time, whisking well after each addition. The glaze should be smooth but not so thick it is spreadable. Whisk until smooth. Dip the cooled cookies (dip the tops or half of each cookie) into the glaze and set on a cookie sheet/parchment to dry. The glaze should be warm for best results.
Eat the cookies while they are still warm (a little messy but so good) or cool for several hours if you prefer the glaze to be set.