Great Pumpkin Recipe: Buttermilk Channel’s Sweet Potato and Pumpkin Soup
So today, and over the rest of the week, we’ll be sharing easy-to-make pumpkin recipes off the seasonal menus of five New York City chefs.
A word of advice from them and us: Do yourself a favor and skip the can of Libby’s Famous filling, and scoop your own. And sort and roast the seeds for a spicy snack or a protein-packed granola. —Alia Akkam
Sweet Potato and Pumpkin Soup
Recipe by Ryan Angulo, chef of Buttermilk Channel
“Cheese pumpkins, aka Cinderella, are my favorite this time of year,” says Ryan Angulo, chef of Buttermilk Channel in Carroll Gardens, who uses them to whip up his sweet potato and pumpkin soup. “They are pretty large and full of usable meat. I split them in half, scoop out the seeds, and roast them flesh side down at 350 degrees for about 40 minutes, or until soft.” Bonus: The olive and rosemary-accented soup is surprisingly creamy—and vegan.
1 pound roasted sweet potato
1 pound roasted pumpkin
1 medium onion
½ cup extra virgin olive oil
1 small loaf olive bread
Sweat onions in ¼ cup of olive oil until translucent. Add roasted sweet potato and roasted squash. Cover with water and bring to a simmer. Simmer for 20 minutes. Puree with a hand blender and season to taste.
Cut bread into mini croutons and toss with remaining olive oil. Bake in 350 degree-oven until golden brown. Remove pits from olives and lightly fry. Rough chop olives and reserve. To plate, divide soup into bowls. Place a teaspoon of fried olives and a few sprigs of rosemary into the soup. Top with croutons at the last minute and serve.
Want to see what else is on the menu? Visit www.buttermilkchannelnyc.com
Check back for tomorrow’s recipe: Recette’s Pumpkin Orzo with Sage, Pine Nuts, and Parmesan