It’s about that time, you know, when the Great Pumpkin descends and showers candy and other goodies upon cute little ghouls, goblins, superheroes, a handful of witches and miniaturized versions of the walking dead. And there are larger folks, sometimes also dressed in strange attire roaming about, too, herding the little bands of the costumed from treat to treat. A few of these Halloween shepherds are happy to snag whatever funky candy that the kids won’t eat, and yet, sad but true, some of us aged ghouls are a little too sweet already.
It’s not that I wouldn’t like to make a diet of Skittles and chocolate bars, but most colorfully wrapped candy leaves much to be desired for my appetite. Of course, if you’ve got a fat cupcake or hefty wedge of peanut butter pie, that works, but, truth be told, the older I get, the more I crave the warm and savory when little spirits are indulging in a sugar rush.
So, when Mahasti was planning her visit to WBIR this morning, I was thrilled that we would be learning about a savory seasonal something that’s super suitable for sharing with big hobgoblins who might knock on your door looking for a less sugary Halloween treat: Pumpkin Soup.
For those of you who have reached your Pumpkin Spice threshold for the year, please don’t give up on us yet – this pumpkin spice will re-fire your engines and heat your endorphins into full steam. Tomato Head’s Roasted Pumpkin and Poblano Pepper Soup features a heart and head warming blend of spices with a calming and comforting dollop of heavy cream to create a treat that will revive and refresh even the most dead-on-her-feet zombie.
Mahasti’s recipe includes both Poblano and habanero pepper along with a touch of ginger. Poblanos, of course, are only mildly spicy but have a rich and warming, almost earthy flavor that’s a fantastic match to pumpkin’s also slightly earthy but buttery and mildly sweet flavor. Habanero lends some heat but, better yet, it contributes a bright personality that, with the ginger, gives an extra tingle to each mouthful of this potage.
It’s a creamy comfort that gets a fun crunch from the addition of toasted pumpkin seeds, which, IMHO, is one of the great under-sung heroes in the pantheon of snacks.
What’s particularly nice about most creamy pumpkin soup is that it’s great warm, at room temperature and cool, too – so despite the warm Halloween that we’re expecting, this soup can easily match your mood and the forecast, too. And because it’s pureed to a silky smooth texture, it’s easy to serve a dollop in a cup for a quick snack or an on the go goody for shepherds of the fast moving and ambitious trick or treaters – after all, Halloween comes but once a year and when the Great Pumpkin finally arrives – best grab it while the getting’s good.
You can see how easy this recipe is to put together by checking out Mahasti’s appearance on WBIR’s Weekend Today at this link: http://www.wbir.com/life/food/soups/tomato-head-pumpkin-and-poblano-soup/344125793
Tomato Head’s Roasted Pumpkin and Poblano Pepper Soup
¼ cup oil
1 cup onion, diced
1 inch piece of ginger, peeled, chopped
¼ Habanero pepper
1 medium size Poblano pepper, roasted, seeded and peeled
2 cups Roasted Pumpkin
1/3 cup toasted pumpkin seeds
1 tsp salt
2.5 cups water
1 cup heavy cream
In a medium pot, over medium heat, sauté the onion in oil until translucent. Add ginger, habanero, peeled poblano, roasted pumpkin, pumpkin seeds, salt, and water. Bring mixture to a boil, then reduce heat and cook for 10- 15 minutes until ginger is soft. Puree the soup with an immersion blender **. Add the heavy cream and simmer for 5-10 minutes. Serve topped with toasted pumpkin seeds.
4-6 people
** Do not blend hot soup in a traditional blender; allow soup to cool and then puree the mixture. Return the mixture to the pot and bring to a boil, then add heavy cream and simmer for 5 – 10 minutes longer.