Recipe: Pumpkin Soup and Gremolata
Last updated: September 16, 2020, at 1:04 p.m. PT
Originally published: September 16, 2020, at 1:04 p.m. PT
Nothing says fall like pumpkins! This simple, from scratch recipe is sure to be your new fall favorite!
- 2 sugar pumpkins, halved and scraped clean of seeds and stringy parts
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium shallots, diced
- 1 leek, trimmed and cleaned, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup canned coconut milk (full fat)
- 1 tablespoon pure maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne pepper
- Salt and Pepper, to taste
- Gremolata and Pepitas for garnish
- Preheat oven to 350 degrees F.
- Place pumpkin halves on a baking sheet lined with parchment paper and brush with 1 tablespoon olive oil. and place face down.
- Bake for 45 minutes or until a fork can easily pierce the outside skin.
- Remove from oven and allow to cool until about 10 minutes or until they are no longer too hot to handle. Scoop flesh out of skin and set aside. Discard skins.
- Heat remaining olive oil in a large saucepan over medium heat. Add shallots and leeks and sauté until beginning to soften – about 5 minutes.
- Add garlic and cook for one more minute – or until fragrant.
- Add remaining ingredients, including roasted pumpkin and increase heat to bring to a boil. Cover and reduce heat to simmer for 5-10 minutes or until leeks are completely soft.
- Using in immersion blender, puree the soup until smooth.
- Serve topped with gremolata (recipe follows) and toasted pepitas.
TIP: Swap out the fresh pumpkin with one (14 oz) can of pumpkin puree.
This classic Italian condiment is traditionally served on braised meat dishes, but it can be used to brighten up anything from pureed soups to grilled fish or roasted veggies.
- 1 bunch Italian parsley
- 2 cloves garlic
- 1 lemon, zested
- Salt and pepper, to taste
- 1-2 tablespoons extra-virgin olive oil (optional)
- Remove and discard thick stems from parsley.
- Finely mince the parsley leaves, then mince some more.
- Finely mince the garlic and sprinkle with a pinch of salt. Use the flat side of your knife to scrape and press the garlic into a paste.
- Combine parsley, garlic and lemon zest in a small bowl.
- Stir in the olive oil (if using) and season with salt and freshly ground black pepper.
- You can use a mortar and pestle instead of the flat edge of your knife to make a garlic paste.
- Traditional gremolata does not use olive oil but if you will not use it all immediately, you can extend the shelf life by adding a bit of olive oil until the mixture is moist. It will keep like that in the fridge for 7-10 days.