When fall begins, all of us eagerly await the pumpkin harvest so that we can make and enjoy servings these delight-filled pumpkins. Sugar pumpkins are the uniformly 1-pound pumpkins that can easily be found in natural groceries or better supermarkets. Since this is a harvest dish, feel free to select any combination of vegetables you may need to use up from the garden or from harvesting the refrigerator. The little pumpkins are cooked until the flesh is soft enough to be eaten along with the filling, so do provide a soup spoon and encourage your diners to dig in. We serve the personal pumpkins in shallow pasta bowls with a large purple kale leaf acting as a doily so that the pumpkin will not slip about the plate.
I like to use organic vegetables. Keeps 5 days in the refrigerator.
Slide vegetables in a food processor to make the soup come together quickly.
©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
Peaches (or nectarines), raspberries, red currants, strawberries, and other berries that share the season are happy companions.
From The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Ruhlman (Scribner, 2007). Copyright 2007 by Michael Ruhlman.