You May Also Like

Grief after miscarriage

It’s 100% normal to feel angry after a miscarriage

5 strategies for how to deal with disappointment

Disappointment happens to *literally* everyone—here’s a doc’s take on how to deal

Sex is different after kids—and that’s a good thing

Sex is different after kids—and that’s a good thing

New study shows depression and arthritis link

Scientists find that people with depression are more likely to have arthritis

zucchini tacos

15 vegan zucchini recipes for every meal that can help keep your metabolism healthy

What is "keyhole" incontinence for women?

Um, I’ve just wet myself—is this normal?

Great Pumpkin Recipe: Buttermilk Channel’s Sweet Potato and Pumpkin Soup


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.

Buttermilk Channel pumpkin soup recipeA pumpkin, in all its carved glory, may currently be perched on your windowsill, but post-Halloween, you’ll want to actually cook with the antioxidant-packed gourd.

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.

Buttermilk Channel Chef Ryan Angulo
Buttermilk Channel's Chef Ryan Angulo

Ingredients:

1 pound roasted sweet potato
1 pound roasted pumpkin
1 medium onion
½ cup extra virgin olive oil
Salt
Kalamata olives
1 small loaf olive bread
Fresh rosemary

Method:

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.

Serves: 4-6

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

Loading More Posts...

You May Also Like

What is "keyhole" incontinence for women?

Um, I’ve just wet myself—is this normal?

Asking for feedback can help you feel good at work

Feeling undervalued at work? Stop the self-doubt spiral with a super-simple solve

Sex is different after kids—and that’s a good thing

Sex is different after kids—and that’s a good thing

First date questions and more tips for success

3 questions to never ask on a first date—and 4 to lead with instead

Grief after miscarriage

It’s 100% normal to feel angry after a miscarriage

weleda self care rituals zodiac

The best self-care ritual for you, according to your zodiac sign