“Frugal Feeding” posted a Pumpkin and Sage recipe I’ve made several times with pumpkin, but I’ve also used a big green Kabocha squash. It’s delicious soup – savory and filling!
Frugal Feeding begins by peeling and cutting the squash into pieces to roast. I just cut it in half, scooped out the seeds, brushed on a little olive oil inside and out, and roasted the squash face down on a tray until a fork pierced it easily.
If you do this ahead, you can use the skin and seeds in stock – a nuisance but a wonderful thing. Flavorful stock does make a difference in this soup.
Saute two roughly chopped onions in a little olive oil, and while they cook, boil two halved potatoes until they are tender. (I add another potato if the squash is really big.)
The recipe calls for three bay leaves, and two or three whole sage leaves plus two tablespoons of finely chopped sage. Frugal Feeding adds the whole leaves and three bay leaves along with the roasted pumpkin to the onions. (I misread and added the chopped sage he intended as a garnish – which worked for me – but he might consider that too much sage.)
Stir in a quart of the vegetable stock, and salt and pepper to taste.
Simmer for 30-40 minutes, remove the bay leaves, and use an immersion blender to blend till smooth. If you still have them, put the finely chopped sage on top of the soup as a garnish. (My old friend who lives on Bainbridge brought turkey dressing decorated with sage leaves she’d cooked in olive oil with a little salt to Thanksgiving dinner – they were fabulous and would be perfect atop this soup!)
If you live in a chilly climate like Washington this month – where cupboards are cold and pottery very cold – it’s good to warm the bowls with a little boiling water before serving the soup.
Orange is a happy color in December’s red and green!