Pumpkin or Squash Soup
11/20/2013
Amy Rothenberg, ND
Bonus: Ode to the Pumpkin
Wednesday, November 20, 2013
by: Amy Rothenberg, ND

Section: Nutrition


Amy Rothenberg, ND

Amy Rothenberg is a naturopathic physician in private practice, a writer, and a teacher of complimentary and alternative medicine.

She is the author of The A Cappella Singer Who Lost Her Voice and Other Stories from Natural Medicine. This collection of essays and reflections helps to define and exemplify the work of naturopathic medicine and further propel patients, medical colleagues and policy makers toward deeper understanding and appreciation of these effective and gentle approaches to healing. Read more.

Ingredients
2 onions chopped up small
2 cloves garlic smashed and minced
2 acorn or butternut squash or even a small pumpkin
4 sweet potatoes
2 white potatoes
5 carrots sliced
2 apples peeled, cored & sliced
maple syrup to taste
dash cinnamon & cardamom
4 pats butter
1 tablespoon any kind of flour
salt to taste
2 cups milk (I have used cow milk or soy or almond)

Preparation
The key to a good squash soup is to bake the squash and sweet potatoes and white potatoes and to not rush them along. With pumpkin or squash, I will cut the vegetable in half, scrape out the seeds and bake face down on a cookie sheet.

Saute the garlic and onions in olive oil until clear. Add the carrots and apples until soft.

Once the squash and potatoes are soft, let cool & peel. Put innards into the pot with the other simmering veggies. Let it all meld.

Next, make a roux. Melt the butter in a skillet. Add the flour (I use oat flour or spelt. Most flours will do.) With a fork, mix in the butter and the flour until the flour is slightly brown. Add one cup milk and keep stirring, the milk will thicken right up. When it is thick, add the other cup of milk. When that thickens up again, add to the veggies.

Blend it all together until desired degree of smoothness. I use an immersion blender, but you can also use an upright blender.

Add the maple syrup, dash cinnamon, cardamom. Salt to taste. Serve warm with a good piece of bread. I like to garnish with a think slice of dried pear. This year I dried lots of red pears with the skin on and it looks so pretty! I am attaching here a poem from a few years back. I find this soup, delicious but also a little sad, maybe because it’s a harbinger of winter to come.


Ode to the Pumpkin
I had a perfectly lovely dinner tonight,
Sitting by the window, alone in my sweater
I had a bowl of pumpkin soup,
a sad melancholy color, the flavor
poignant as it spread on my tongue. 

I thought of the jolly pumpkin, with a persimmon blush
Who had offered up seeds to roast, just last week.
Then was off holding small votives
as our gap-toothed lantern.
with a jaunty fedora and a glimmer in his eye!
greeting dinner guests, at the top of the porch
winking at pretty women in their woolens and scarves

He was cooked on low, languishing in the oven
I could smell the browning juices as they skittered across the pan,
Pooling in the trenches of the speckled black enamel
And as his flesh softened and his tender skin gave way,
All at once, that dashing fellow, collapsed in the heap.
 
I cut away a section and there rose a final gasp
Steam -scented like a man, clean and fresh from the sauna
I scooped orange tissue from his lined & peeling hide, and
stringy organs lifted from his now deflated belly
 
Soup ingredients simmered in the pot, indistinct and melded
The wide-mouthed vessel swallowed the pumpkin mash
no more jolly fellow,
sporting a fedora,
Comingled as he was
with onion, apples & broth- blended
splendid! With a splash of cinnamon and what was that?
Cardamom. Ah! Lovely my dear, just the thing!


Poem written December 29, 2004.

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