If there’s a pumpkin on your doorstep this morning, don’t let it go to waste.
This time of year I usually have a tub of roast pumpkin in the fridge, because I love to fold it into curries and stews all through the fall. Not only to bulk them up, but for extra fiber and another plant in the pot.
My favorite place for it, though, is this Italian pumpkin soup.
Italian Pumpkin Soup
Why I roast it first
Roasting gives the pumpkin golden, caramelized edges and a sweeter flavor, and that’s what makes the soup taste rich, not bland or watery. Then it’s rosemary and a good handful of Parmesan. No cream, no potatoes, and it still blends up so silky smooth 💛.
Double batch it
Make it in a soup maker or a pan on the stove with an immersion blender, and add bacon on top if you like. It keeps for 3 days in the fridge and freezes for up to 3 months, so I’d make a double batch.
The same tub of roast pumpkin goes into this new sourdough pumpkin bread. It’s a golden boule with a crackly crust, and it isn’t sweet, so a thick slice is just right next to this soup. You can proof the shaped loaf in the fridge overnight and bake it straight from cold.
