Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
The time is here for sweaters, scarves, and soups that taste like they've taken all day to make. This earthy spin on pumpkin soup is a real treat. Keep and toast the pumpkin seeds for garnish or snack. In a pinch, canned pumpkin also works well but with the season upon us, there are too many uses for fresh pumpkin to pass them up. I like to roast up a separate one to use for serving. Just remove the top, cutting wide enough to fit a ladle and hollow out the seeds.
2 medium-sized pumpkins
2 cups chicken broth
1 cup water
1 cup milk
2 tablespoons honey
2 fresh bay leaves
2 teaspoons ground cumin
½ teaspoon each salt and pepper
Preheat oven to 350° F.
Cut pumpkins in half and scoop out the seeds. Place skin-side down on a baking dish and roast for 40 minutes, until soft. Remove and allow cool just enough to handle.
Scoop pumpkin flesh into a food processor or blender and puree until smooth.
Pour blended pumpkin into a medium saucepan and add chicken broth, water, honey, cumin, salt and pepper. Bring to a boil, then reduce heat and add bay leaves. Simmer for 30-40 minutes.
Remove from heat and discard bay leaves. Stir in milk and serve.