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Around The Grange
Hank's Hankerings: Roasted Pumpkin Soup

By Hank the Burro

  October 1, 2019 --

Pumpkin is a delicious and hearty ingredient that can be used for a host or recipes other than the popular Pumpkin Pie. As the weather gets chillier, soup is the perfect item for any menu, potluck or even refreshments! The Things We’ll Make website has the perfect recipe.


2.5 cups pumpkin puree or butternut squash puree

1 onion

 1/4 tsp. cumin

2 red bell pepper

2 leaves sage fresh

2 Tbsp. olive oil or ghee or other oil

freshly ground black pepper

1/4 tsp. salt


Peel and cut the onion in half, and slice into thin half-moons to get thin ribbons of onions to caramelize. To caramelize the onions, melt the ghee in a pan on the stovetop over medium to high heat. Add the onions, breaking them up into thin strips, and sauté them until they brown. As they begin to stick to the bottom of the pan, add a little water to unstick them as you stir and continue to sauté them and let them get darker and sweeter. I repeat the process several times until they have reached the level of caramelization that I am happy with. Meanwhile, roast your red peppers and peel and de-seed them. Remove the caramelized onions from the pan, and add the pumpkin puree. Add in the roasted red pepper and half of the caramelized onions, along with some water (I used around 2 cups for a thick soup, but add enough to get the consistency you prefer), the cumin, sage, salt and pepper, and begin to puree the soup with a handheld blender. Feel free to adjust the spices to your liking!

Serve in bowls and garnish with the rest of the caramelized onions. You can also garnish with pumpkin seeds, baked prosciutto or serrano ham, or even a bit of Greek yogurt!


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