Pumpkin Onion Soup
With October, comes farms full of pumpkin patches from Surrey to Chilliwack and everywhere in between. Endless photo ops, pretty décor and crafts, pumpkins are great fun for the whole family. But often after the short spurt of fun, they are forgotten and thrown out or composted.
I developed this recipe as an delicious, easy fall meal. Its great to use up that extra pumpkin still hanging around or one fresh from the local farm. I know I will be making it multiple times this fall from pumpkins I have bought at family run farms in Abbotsford, Pitt Meadows and Maple Ridge.
This recipe uses one sheet pan, and one pot. Roasting the ingredients helps to get a lovely caramelized flavour from the onions and pumpkins. The beef bone broth adds a nice bit of depth and umami. (But you can always switch for veg stock if you like!)
The simplicity of the recipe was also intentional to reduce dishes. Sometimes cooking, even when its fun can make too much mess, right?
Pumpkin Onion Soup
1 medium pumpkin
4 medium sweet onions
8-10 cloves of garlic
Handful of fresh sage
2 cups beef bone broth
1 cup heavy cream
S&P to taste
Preheat oven to 300*
Wash, core, peel and cube pumpkin. Chop onion into large chunks. Peel garlic, leave in whole cloves. Toss all in a bowl with a generous amount of olive oil & spread onto a lined sheet pan. Roast in oven at 300* for 1 hour
While its roasting, chop fresh sage.
At the 1 hour mark, remove tray from oven & sprinkle on the chopped sage. Turn up oven to 375* and return for 15 minutes or until all pieces are cooked through and the edges start to caramelize.
Remove from oven and put pan ingredients into a large soup pot. Add stock and heavy cream. Blend until smooth, adjust amount of cream and stock if you want a thinner or thicker soup. Season with salt and pepper to taste.
Optionally garnish with a drizzle of brown butter and fresh sage.