pumpkin, butternut and red kuri squash soup

Aaron Chamberlain, co-owner and head chef from St. Francis, recently taught at Les Gourmettes.

He made this soup, which he simply calls Pumpkin Soup. As you’ll see, it is much more than just pumpkin soup.

Aaron uses a combination of squashes to create a more complex flavor. If he wants to call it Pumpkin Soup, so be it. I call it good!

Pumpkin Soup – St. Francis

• 5 tablespoons unsalted butter
• 1 cup rough chopped leeks
• 1 cup peeled and rough chopped yellow onions
• 4 cups peeled, seeded, and roughly chopped red Kuri squash
• 4 cups peeled, seeded, and roughly chopped butternut squash
• 6 cups peeled, seeded, and roughly chopped sugar pumpkin
• 1 teaspoon salt, divided
• Water or vegetable broth – or a combination of both
• Herb bundle; a few sprigs each – fresh sage, parsley, and thyme
• 1 cup half-and-half
• 1/2 teaspoon Tabasco sauce
• 1 tablespoon honey or maple syrup
• Garnish with crème fraîche or sour cream, pomegranate seeds, and toasted pumpkin seeds

In a large pot, melt the butter over low heat. Sweat the leeks and onions in the butter for about 10 minutes over low heat.

Stir in the squashes and pumpkin and season with 1/2 teaspoon salt.

Add enough water or broth to cover the vegetables by about 1 inch and bring to a boil.  Add the herb bundle, lower heat and simmer for 25 to 30 minutes or until squash is tender but not yet falling apart.

Add the half-and-half and the remaining 1/2 teaspoon salt and simmer for an additional 5 minutes.

Use a slotted spoon or spider to lift out the solids and add them to a blender or food processor. Discard the herb bundle.

Use a ladle to add just enough liquid fill the blender or processor bowl about halfway up the solids and blend until smooth.

Add the rest of the liquid and blend until combined.

Season with Tabasco and honey, then taste and season more as needed.

Ladle soup into bowls and garnish as desired with crème fraîche, fresh pomegranate seeds, and toasted pumpkin seeds.

Makes about 4 quarts