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Smoky Pumpkin Cheddar Soup

October 23rd, 2012

I’m writing this fresh off a plane from New York and I am having this really weird experience, where I feel like my body is still on the airplane. Like I am that annoying person that always get motion sickness, and has to ride in the front seat and can’t go on boats or trains or roller coasters. But this seems to be really bad. Is it vertigo? I’m not sure that is even a real thing, but something weird is happening! Doctors??

I was there by myself, which anyone who is a mom knows is a totally amazing thing. When you get to the airport you feel like your naked. How could I possibly only be carrying a purse? I then proceeded to land on Sunday evening and fall asleep at 7pm and not wake up for TWELVE HOURS!!! that has not happened in at least 6 years (which was when I got pregnant with Pia). I can’t even remember anything before that, except I think I used to sleep a lot? But I definitely know that has not happened any time in the last 6 years. Definitely not.

Maybe I’m just getting old. Maybe that is all it is. The sleeping, the vertigo? Like how I can’t bend down without grunting or my knees cracking or flashing my muffin top. Ugh. Maybe I will consider taking up exercising. I am also freaking out that I might need glasses all of the sudden…

Anyways, as I went to go make dinner and realized that the contents of the refrigerator were swimming in front of my eyes and that I wasn’t going to attempt to chop with sharp knives or turn on a nice hot flame, I checked the freezer.

I just about cried I was so happy to see this incredible Smoky Pumpkin Cheddar Soup. I made a double batch last week and it was a wonderful soup that I was shocked to find Pia slurping down with a straw strait from the bowl! (So it is kid approved.) I am heating up a big pot right now and the smell is fantastic!

I love pumpkin soup, but the sharp white cheddar and the smoked paprika give it a whole new depth of flavor. I feel like it would be incredible with some of this Cheddar Onion Monkey Bread to sop up the extra soup.

If you want to make it, this is what you do:

To roast the pumpkin, preheat the oven to 350 degrees. Split the pumpkin and scoop out the seeds. Put 1 tablespoon of butter on each half and sprinkle with kosher salt.

Roast the pumpkin for 1 hour until soft, tender and golden.

Let the pumpkin cool and then get rid of the skin and puree the pumpkin flesh. Set aside.

In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the squash puree and stir together well with the onions and butter.

Add the chicken stock and stir well. Simmer about 5 minutes over medium-low heat.

Puree the soup with an immersion blender until very smooth. Add the cheddar cheese and puree until smooth.

Season to taste with kosher salt and smoked paprika.

Reheat and serve up, garnishing with the extra cheddar and thinly sliced green onions.