Pumpkin Soup

I began a few years ago to experiment with processed pumpkin. I came up with several new recipes (fresh takes on traditional ideas) using this sweet and savory puree. One of these recipes is now a Hosch family favorite: pumpkin soup. Because it is a thick, unctuous soup, you could also call it pumpkin chili.

To start with, I'll tell you the easy way to process a hard winter squash. First, half the squash and scoop out the seeds and stringy flesh attached to the seeds. Then cut the squash into 4-6 large chunks. Bake on a cookie sheet at 425 until soft. Allow to cool until you can pull or cut off the peeling without getting burned. In a food processor, puree for a few seconds to get rid of the stringy texture. Then, whip with butter until it has the texture of canned pumpkin. Finally, let cool and freeze in quart bags until needed. This is far superior to factory processed canned pumpkin/squash in taste and texture.

To make the soup, brown 1 lb. Italian sausage, 1/4 diced onion, and 1 clove garlic in evoo. Add salt, fresh cracked black pepper, crushed red pepper, and Hungarian or Spanish paprika to taste. Add about 1/2 c. broth (I use homemade broth or stock whenever possible-also, a mix of chicken and beef broth works well for this recipe) and stir to thicken. Basically, now you have a soup base. Add 1 qt. processed pumpkin ot other hard winter squash, stirring vigorously to combine. Add 7 1/2 c. broth, stirring constantly. Add fresh rubbed sage, bring to a quick boil, reduce heat, and simmer for at least 4 hours. Serve with fresh crostini, brushed with evoo.

The leftover soup should be saved for other savory applications; such as, pumpkin ravioli or tortellini, pumpkin yeast bread, or pumpkin dumplings.