Want Some Squash Soup, Pumpkin?

Today was one of those perfect fall days that was equal parts productive and relaxing.  Actually, that's a blatant lie.  Dave is off on Long Island probably tasting his 32nd wine as I write this and I spent my morning running errands, cleaning and getting ready for a wine tasting I worked this afternoon.  Finally, I am at home with the candles lit and settling in to catch my faithful blog followers up while I sip a glass of Nero D'Avola.  Ain't no better way to spend a Saturday night if you ask me.

A couple of weeks ago Dave's best friend Alexis was celebrating her birthday along with about 60 guests at her family's seaside country abode.  Dave and his brilliant mind decided he wanted to make a whole lot of something and put it in a big pumpkin!  There was going to be quite a few vegan guests at this event, so a soup of squash and root vegetables that skipped on the animal product but not on the flavor seemed to be the perfect solution.  Enter the recipe below and the festive presentation and you've got yourself an edible party favor folks!

Surprisingly, this pumpkin was relatively easy to carve given it's size (keep in mind we had to have enough soup for 60) and after a few capacity tests using water we were ready to go.  Please note, we did NOT travel with the soup in the pumpkin...use tupperware to transport and just pour into your pumpkin upon arrival at your destination.  Naturally, we almost had no pumpkin to host our soup as Dave was loading it into the car and it nearly slid off the trunk...yes, I know...he needs to stick only to the cooking.

Regardless, it was hit and so we've decided to share it with all of you.  See below for the Curried Squash and Root Vegetable Soup a la Dave!  If you are not vegan then feel free to throw in your fair share of cream and butter to this and make it REALLY creamy!

Pick up your favorite Chardonnay or Pinot Noir for this, sit back and enjoy the rave reviews from your friends on your festive and creative presentation!

2 Large sweet Potatoes

2 medium Butternut Squash

2 onions

3 carrots

4 parsnips

½ cup orange juice

2 tablespoons curry powder

2 qt vegetable or chicken stock

Cream (optional)

Salt to taste and parsley to garnish

Optional Topping:  Crème Fraiche and toasted pumpkin seed oil

Place everything in a big pot. If there is not enough liquid to totally cover the vegetables add some water. Bring the entire conundrum to a boil, then reduce to a simmer until the vegetables are very tender, about 40 minutes or so. Then use an immersion blender (or regular blender or food processor) to make it allllll creamy and smooth. Season with salt to taste and add a dash of cream and/or butter if you like. 

To serve it in a big pumpkin, just cut the top off the pumpkin and scoop everything out. Then you just pour the soup in, and put the top back on. If you have any pumpkin meat or pumpkin puree, you can add this to the soup as well when you add the other vegetables.

Bravo Dave, bravo!

Cheers!