A plethora of pumpkin and squash.
When life gives you pumpkin, make soup. From left going counter-clockwise, honey nut squash, butternut squash and Jamaican pumpkin.
Gourds are a hallmark of autumn cuisine and Thanksgiving meals. This year I cheated and bought most of my holiday meal but I couldn’t resist buying any squash that took my fancy. Besides soup, you can also make ravioli filling, risotto and gnocchi with the roasted flesh.
While some celebrate Thanksgiving in traditional fashion (gluttony and family get togethers) I like to use the holiday (well most holidays) as a source of culinary inspiration. This year I made a honey nut squash gnocchi and a vegan Jamaican pumpkin soup. The former uses roasted squash and a splash of maple syrup as the liquid and Scarborough Fair spices (parsley, sage, rosemary and thyme) along with flour and salt. If the mix is too dry you can use a bit of water to bring the dough together. Serve with a complementary sauce (butter sage, balsamic glaze, etc.) The latter is a standard soup recipe (onion, garlic, celery, carrot, soup stock, salt and pepper) with the addition of some sweet and hot red peppers, some coconut milk, vegan ‘chick-in’ and jerk seasonings (allspice, pepper, lime juice, thyme).
Happ healthy eating and Thanksgiving!