pumpkin polenta soup/squash polenta soup.

Winter squashes terrify me, but in an exciting way. I like to circle them slowly, taking it all in, and then I start the no holds barred grab-assing, if you will. Last weekend involved me, the farmer’s market, like 19 varieties of squash, and that scenario I just recounted. I chose three different kinds and stepped up to the cashier forcing a familiar, almost bored expression. The farmer would have believed I knew my shit if I hadn’t tried to buy the decorative autumn corn to eat:just for show

That destroyed my credibility pretty fast. I took my squashes home with very little clue how I’d enjoy them. I started my gourd discovery in a small way, by using the leftover pumpkin from the prior week. I decided to make a soup I may or may not be stealing from Rachel Ray. I’m pretty sure I added my own touch where the spices are concerned, though, so I feel comfortable taking credit.

I started by cutting the pumpkin into chunks and throwing them in the food processor with two peeled and chopped carrots. I then added a third of a tube of cooked polenta, which is the ultimate poor man’s food. I added some spices in the way of nutmeg, cinnamon and chili powder, and I added about 3/4 cup of water to the processor. I pulsed them all together until they got nice and pasty.

Meanwhile, I cut a shallot, some spinach, a little cumin, and a can of black beans, and I heated them all in a skillet with some extra virgin olive oil. The goal of that was wilty spinach and soft shallots, and I think I accomplished it.

I heated about 4 cups of vegetable stock with about a a tablespoon of butter in a giant pot, and then I dropped the whole pasty pumpkin-polenta-carrot mix inside. Once I stirred for 5-10 minutes, everything was incorporated. I served the soup with the bean and spinach mix on top, and it was so filling and delicious. See below for Rachel’s and my love child:

pumpkin polenta soup with black beans and spinach on top

The soup lasted three nights of so, and for round two I tried it with this fancy looking squash:fancy winter squash







I prepared it pretty similarly, with two chopped carrots, a third tube of polenta, and plenty of seasonings. I’m not sure if this squash is, like, a non-ripened pumpkin in drag, but it didn’t have much flavor on its own. I was forced to pick up the slack by adding brown sugar, cinnamon and nutmeg in larger amounts. I also pulsed it all with water, and then I added the whole mix to the heated veggie stock and butter.

I took a page from the Giada school by adding a little triple cream brie to the top ($1.99, thanks cheese shop), so the end result was much more dessert-y and sweet than the previous soup. If I had foresight of any kind, I would have swapped the pumpkin with the draggy squash in the two different recipes. It was pretty great anyways, though:

squash polenta soup topped with triple cream brie


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October 2009
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