Somehow I think a regular jack-o-lantern pumpkin would be better for this recipe than a sugar pie pumpkin. But, most squash-like objects will work for this soup in lieu of the pumpkin. Butternut or acorn squash seem likely suspects as a substitute. This recipe is fairly generic, with the exception of steaming the raw pumpkin instead of baking it. I like to steam pumpkin since it cooks much faster. If you wanted to make this vegan, you can always omit the butter and replace the chicken broth with a vegetable broth.
You'll find that fresh cream or crème fraîche (not really the same dairy "product") just adds to the robustness of the flavor and does very little to thicken the soup. Often I find that restaurants put way too much cream into the soup. Anyhow. Cheers!
1 small pumpkin
2 tbsp unsalted butter
1/3 cup shallots, diced
1 tbsp olive oil
2 medium rose or yukon gold potatoes, cut into chunks
3 1/2 c. chicken broth
a sprinkling of salt, pepper, nutmeg, dried oregano (to taste)
crème fraîche or fresh whipped cream (optional)
Cut pumpkin into quarters or halves and remove the seeds and fibers. Steam in a steamer for 45 minutes or until malleable. Let cool. Scrape pumpkin meat into a bowl and set aside. Discard the rind.
Melt butter and olive oil in a large pot on medium heat. Add diced shallots and sauté until the shallots turn slightly translucent (about 2 minutes). Add the pumpkin flesh, cubed potatoes, and chicken broth.
Bring to a boil, then simmer for 30-40 minutes. Using an immersion blender, purée soup until smooth. Season the soup to taste with salt, pepper and nutmeg.
Serve with a dollop of crème fraîche and/or a toasted wedge of French or sourdough bread.
