Punkin1 At last! It's Fall! Summer seemed to last forever this year--not that we weren't grateful--but we're so ready to finally light a fire in the fireplace, wear long sleeves & get back to the wonderful, cozy comfort food that every autumn brings. At Besaw's, we know the season has for-reals changed because there's a new Seasonal Soup! Try this one at home: it uses one pumpkin, one pot (especially if you have an immersion blender) & is the most beautiful creamy orange color.  You could make a vegan version using EVOO instead of butter, or use chicken stock & garnish with yogurt or sour cream. Yum!

Cheffy's Classic Pumpkin Soup

1 2-3lb pumpkin 2 quarts vegetable stock 1/3 stick butter 3 C mire poix 1/3 t allspice 1.5 T salt 1/2 T pepper 2 2/3 T orange juice 1 swipe orange zest 3-4 sage leaves 1 bay leaf

Toasted Pumpkin Seeds

seeds from one pumpkin, rinsed & dried EVOO salt & pepper

Pre-heat oven to 375°F. Scatter seeds on a sheet pan in a single layer & drizzle with olive oil. Sprinkle with salt & pepper & toss to coat. Bake for about 7 minutes until brown & crispy.

Cut pumpkin in half, core & reserve seeds. Roast flesh-side up in a covered casserole at 400°F for about 1 hour, or until tender. Peel skin from pumpkin & reserve. Sauté mire poix in butter until soft. Combine mire poix, cooled pumpkin, stock, allspice, salt, pepper, orange juice & zest in a blender & purée until smooth. Add sage & bay leaf and simmer for 1 hour on low heat. Remove sage & bay leaf, serve with crostini & toasted pumpkin seeds.