The Long Island Cheese pumpkin, named for it’s resemblance to a wheel of cheese, is an American heirloom domesticated in New York in the 1860s. It’s a nutrient rich, high in beta-carotene, winter squash. Of all pumpkins, the Long Island Cheese pumpkin has the smoothest flesh making it a favorite for baking into pies. With that in mind I decided to see how it would do as a pumpkin soup. I was not disappointed! This easy to make soup is perfect for your Thanksgiving buffet. To read more about this and some other great and easy Thanksgiving side dishes click this link: Rescuing the Thanksgiving Side Dish.
One year ago: Thanksgiving Leftovers
Two years ago: Thanksgiving Leftovers again
Three years ago:Potatoes
Ingredients
- 1 - 3 lb Long Island cheese pumpkin
- Avocado or canola oil
- Kosher salt
- Ground black pepper
- 1 small onion, about 1 cup chopped
- 2 garlic cloves, chopped
- 1 quart of low sodium vegetable stock
- 1 large tart apple, granny smith, peeled and chopped in 1” pieces
- 4 branches of thyme, 2 whole and 2 stripped and minced
- 1 tablespoon sherry vinegar
- 1 tablespoon honey
- Chives, thinly sliced, garnish
Instructions
- Preheat the oven to 425 degrees.
- Wash and dry the pumpkin. With a heavy knife cut it in half and scoop out the seeds. Then cut into 8 small pieces. Place on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Roast for 15-20 minutes, or until the pumpkin is very tender. Remove from oven and cool slightly.
- While the pumpkin cools saute the onion and garlic with 2 tablespoons of oil. Season with salt and pepper. Cook until the onion is soft and translucent. Add the stock and bring to a simmer. Turn down the heat to very low and cover the pot.
- Once the pumpkin is cool enough to handle scrap out the flesh and add it to the pot along with the apple and 2 whole thyme branches. Cook for 5 -10 minutes to soften the apple, uncovered.
- Allow the soup to cool slightly and remove the thyme branches. Puree until smooth with an immersion or high speed blender. Add the vinegar and honey and blend well.
- Add the fresh thyme and taste for additional salt and pepper. Serve warm garnished with chives.
Pumpkin Apple Soup
Makes 6-8 servings
1 – 3 lb Long Island cheese pumpkin
Avocado or canola oil
Kosher salt
Ground black pepper
1 small onion, about 1 cup chopped
2 garlic cloves, chopped
1 quart of low sodium vegetable stock
1 large tart apple, granny smith, peeled and chopped in 1” pieces
4 branches of thyme, 2 whole and 2 stripped and minced
1 tablespoon sherry vinegar
1 tablespoon honey
Chives, thinly sliced, garnish
1. Preheat the oven to 425 degrees.
2. Wash and dry the pumpkin. With a heavy knife cut it in half and scoop out the seeds. Then cut into 8 small pieces. Place on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Roast for 15-20 minutes, or until the pumpkin is very tender. Remove from oven and cool slightly.
3. While the pumpkin cools saute the onion and garlic with 2 tablespoons of oil. Season with salt and pepper. Cook until the onion is soft and translucent. Add the stock and bring to a simmer. Turn down the heat to very low and cover the pot.
4. Once the pumpkin is cool enough to handle scrap out the flesh and add it to the pot along with the apple and 2 whole thyme branches. Cook for 5 -10 minutes to soften the apple, uncovered.
5. Allow the soup to cool slightly and remove the thyme branches. Puree until smooth with an immersion or high speed blender. Add the vinegar and honey and blend well.
6. Add the fresh thyme and taste for additional salt and pepper. Serve warm garnished with chives.
Recipe created by Maria Reina of Bella Cucina Maria
