“From Thanksgiving to Halloween, October is pretty much a month-long celebration of the Great Pumpkin. A�This soup is a quick way to use up the extra puree from baking pumpkin pie (keep this recipe handy over the holiday season!) or turn yourA�ghoulish gourds into a spell-binding supper.” A�A�
Recipe: Hearty Pumpkin Soup
If you’re not ready to turn on your Jack-o’-lanterns just yet, squash would make an excellent substitute here.A�
- 1 tbsp olive oil
- 1 medium Ontario onion, diced
- 2 cloves garlic
- 4 large Ontario carrots, diced
- 1 cup Ontario pumpkin puree (or 1 1/2 cups roasted, cubed pumpkin)
- 6 cups stock
- 1 bay leaf
- 3 sprigs Ontario thyme
- 3 leaves of sage
- 1 one inch rind of parmesan
- 4 cups Ontario spinach
- 1 15 oz can white beans
- In large stockpot, heat oil over medium heat. When oil is shiny, add onions.
- Cook onions, stirring occasionally, until soft and translucent (about 10 minutes).
- Add carrots and garlic to the pot. Stir frequently for 5 minutes.
- Add stock, pumpkin, bay leaf, thyme, sage and rind to the pot. Bring to a boil and simmer for 25-30 minutes.
- Add white beans and simmer for another 5 minutes.
- Remove parmesan rind and bare sprigs of thyme using a slotted spoon and your eagle eye.
- Using a food processor or an immersion blender, blend the soup until smooth. **You can skip this step if you prefer a more rustic (read: chunky) soup**
- Bring soup back to a boil and stir in spinach.
- Ladle into bowls and settle in for the night!