The surprising star of the show on my Thanksgiving was a humble pumpkin soup.
My fiancee and I hosted Thanksgiving for the very first time this past Thursday and amid a giant turkey and sweet and creamy sides and desserts, the dish that guests and hosts alike seemed to find the most memorable was a humble pumpkin soup. I guess it just goes to show you that even the simplest things in life can be spectacular if done correctly. Now for the recipe.
This much will serve four appetizer-sized portions. Adjust according to your number of guests.
- 1 medium white onion, chopped
- 1 large celeriac (also called celery root), chopped
- 2 carrots, peeled and chopped
- 2 cups of vegetable stock
- 2 cups of pureed pumpkin (a medium-sized pumpkin, two small ones, or one 15-ounce can)
- 1/2 cup of coconut milk
- Leaves from 4 stalks of kale
- 1/2 an apple, chopped
- 1/4 cup of chopped walnuts
- 1 tbsp of soy sauce
- In a dutch oven, fry the onion in oil and salt on medium heat until the pieces are translucent
- Add in the chopped celeriac and carrots, and cook until the celeriac starts to brown; fifteen minutes should be about right
- Add in the vegetable stock taking care to remove any burnt bits from the bottom of the pot, bring to a simmer and let it cook together for fifteen more minutes
- Stir in the pumpkin and coconut milk, then lower the heat and cover, and let it cook for at least an hour
Garnish (Start this 15 minutes before serving):
- Drizzle oil and salt on the kale leaves
- Toss the kale and apple into a small pan and roast at 450 degrees for ten minutes or until the kale looks crisp
- Roast the walnuts on high heat in a pan until they’re nice and toasty — about five minutes
- Turn off the fire on the walnuts and drizzle with soy sauce, letting the still-hot pan keep everything warm
And that’s that! Don’t mix in the garnish because the kale will get soggy, but otherwise you’re ready to enjoy.