let's go, pumpkins.

So, uh, we have all these leftover pumpkins. What to do with them now that my thumb is still numb from whittling...? Eating sounds like a solution to me!

Came up with this from a combination of needing to get use out of pumpkins and husband's constant need for soup. I originally intended this to be more "chowdery", which I'm sure you could achieve from making a roux, pureeing some of the squash or just pureeing half the soup. But, my laziness prevailed and it's still delicious! Win!

Roasted Pumpkin "Chowder"

2 lbs peeled, chopped pumpkin (i used a long island cheese pumpkin)
olive oil to coat
salt and pepper



1 large white onion, chopped
1 cup baby yukon gold potatoes, cut into coarse chunks
5 ribs celery, chopped
1 tbsp fresh thyme
1/2 cup dry white wine
5 cups free range chicken broth (or vegetable)
1/2 cup unsweetened soy milk
couple pinches nutmeg
salt and fresh cracked pepper to taste

Roasted Pumpkin

1. Preheat oven to 400 degrees while you take down your pumpkin. I peeled mine, then cut in half, seeded, then broke down the sides into like-sized chunks. The pumpkin will shrink a bit when roasted, so use more than you think you'll need. After all, it is a pumpkin soup.
2. Coat your pumpkin chunks in olive oil and a generous sprinkling of kosher salt and fresh black pepper. Roast at 400 degrees for about 30 minutes, or really, until your house smells like roasted veg and they're fork tender.




1. Saute your onion in a bit of earth balance for about 5 minutes, until translucent. Add in celery and potatoes and saute about five minutes more; add in thyme and season mixture with salt.
2. Add in white and let reduce slightly, about 3-4 minutes. Add in broth and let come to boil.
3. Bring to simmer and cook about 20 minutes longer; until potatoes are cooked through. Add in squash and stir. Add in soy milk and nutmeg to finish, you may not need it all, it just lends a creamy texture to the broth. Season with any additional salt and pepper it may need.


Sluuuurp!