October 13, 2010
I am finally getting pumpkins from the patch, and since it is fall, I feel like turning my oven on, and roasting things.
The other day, when I finished work, I was in the mood for some pumpkin soup, and had a few fresh chestnuts on the counter, some of the last tomatoes of the season (they were green and ripened on my counter), and home-grown garlic. I picked up some shallots and parsnips from the store, and roasted everything!
I sliced the pumpkin in half, saved the seeds, and cooked it cut side down in a pan of water.
I slit the chestnuts, peeled the shallots, and cut the top off of a head of garlic, and put them in my chestnut roasting pan. I drizzled olive oil over the garlic and shallots, and sprinkled some salt on the top. They roasted with the lid on!
In the third pan I mixed sliced parsnips, more shallots, also sliced, and the tomatoes. More olive oil, and a sprinkling of salt.
Everything roasted in the oven all evening. When I arrived home at the end of the night, I took everything out, scraped the pumpkin out of the shells, peeled the chestnuts, and put everything in a pot.
The vegetables cooked down, and many sugars carmalized!
In the morning, I added water and pureed the mixture with my stick blender.
I served the soup with freshly grated parmesan cheese and fresh parsley. And a drizzle of toasted pumpkin seed oil, a real treat!