Roasted Pumpkin and Kale Soup with Candied Pecans and Pepitas

Autumn flavors incorporated into a comforting soup topped with sweet pecans and pumpkin seeds

The last of copious summer crops have been eaten, swapped, canned or frozen.  I might have taken a moment to bid a wistful goodbye to the summer and early autumn produce, but it did not last long.  In terms of food, weather, and all around coziness, autumn is my favorite season as well as the cool-weather favorites that I didn’t realize I missed so much.  Sweet potatoes, beets, Brussels sprouts, a multitude of greens, and of course apples have all returned to favor, but nothing quite helps me embrace the return of autumn like the perfectly sweet sugar pumpkin.

I might have been a little late to the game, but this past week, I decided to spend the start of the last month of autumn going to the pumpkin patch.  However, while jack-o-lantern carvers wanted the largest pumpkin available for their gourd masterpieces, my perfect pumpkin is about 8 inches in diameter, has a firm yet tender skin, a hollow sound when thumped, and weighs no more than 4 pounds.  Sugar pumpkins are essential for any pie, casserole, and of course the cold-weather necessity, hot soup.

It truly does not get more autumnal than this comforting pairing of two stars of the fall produce scene – kale and obviously the pumpkin.  The fresh roasted pumpkin is complemented by the sturdy, earthy tones of the kale.  And this soup is surely incomplete without the addition of warm and nutty pecans and pepitas – candied (amped up a bit!).

The pumpkin patch I visited is so quaint and picturesque.  The farm is called Sweet Berry Farm, and if you ever visit, it is imperative that you try their broccoli cheddar croissants (!!!).  Rustic New England barn doors warmly welcome visitors, and one hundred acres of beautiful farmland span the area.  Inside is a market with a variety of fresh, locally grown fruits and vegetables from potatoes to radishes to THE fruit of the season: apples.

For this pumpkin soup, I decided to pair the pumpkin with another of my fall favorites – butternut squash.  I find that using solely pumpkin in a soup can make the soup a bit too sweet, especially when using the sugar pumpkin.  The butternut squash offsets the sweetness of the pumpkin and adds a nutty flavor as well.  Combined with the kale, this soup is just the right combination of sweetness and saltiness.  Not to mention, I prefer adding even more vegetables: potatoes and carrots.  The potatoes add bulk to the soup, and the carrots contribute a vibrant orange color.  And you can absolutely not forget to add fresh thyme, rosemary, and sage to the soup; they all contribute to the warm autumn flavors and add earthy, comforting flavors – something to definitely not miss out on!

Roasting the vegetables is the only process that takes a little more time, and once the roasting is completed, the soup comes together in minutes.  That’s what’s so great about this soup – especially when you have another million and five dishes to prepare on Thanksgiving.

So there you go – a simple pumpkin soup with special touches from the kale, pecans, and pumpkin seeds (if you’re wondering, “pepitas” is the Spanish culinary term for the pumpkin seed).  Enjoy, and don’t forget to tag your creations with the hashtag #foodfinessa.

xoxo

Anessa 

The nature shots in this video were taken in various locations throughout New England – I hope you enjoy!

Roasted Pumpkin and Kale Soup with Candied Pecans and Pepitas

Roasted Pumpkin and Kale Soup

  • 2 cups of sugar pumpkin, peeled and chopped
  • 2 cups of butternut squash, peeled and chopped
  • 2 cups of red potato, peeled and chopped
  • 4 cloves of garlic, minced
  • 1 tbsp of fresh thyme
  • 1 tbsp of fresh rosemary
  • 1 tsp of fresh sage, chopped
  • 2 tbsp of olive oil
  • 2 cups fresh kale
  • 2 large carrots, peeled and chopped
  • 2 medium yellow onions, chopped
  • pinch of salt
  • pinch of pepper
  • 4 cups of vegetable broth

Candied Pecans and Pepitas

  • 1 cup of pecan halves
  • 1 cup of pumpkin seeds
  • 1/4 cup of packed light brown sugar
  • 1/4 tsp of vanilla extract
  • 1 tbsp of water
  1. Preheat oven to 400? F.
  2. Add pumpkin, butternut squash, and red potato to cookie sheet or roasting pan lined with parchment paper. Drizzle olive oil over top of vegetables. Sprinkle herbs over vegetables as well. Roast vegetables in oven for 30 minutes. Stir occasionally, and be sure that the veggies do not burn.
  3. To make topping, add pecans and pumpkin seeds to small saucepan, and allow them to toast for 2-3 minutes. Add remaining topping ingredients, and mix well. Stirring frequently, heat mixture for 5 minutes until all the sugar has melted.

  4. Remove veggies from oven. Add kale, carrots, and yellow onions to veggies. Mix veggies together, and roast for another 20 minutes until all veggies are soft. Remove from oven, and add veggies to a large pot. Add vegetable broth, and allow to simmer on medium-low heat for 10 minutes. Remove from heat, and serve hot. Enjoy!

 

 

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