Autumn Harvest Pumpkin Soup

A Soup for the Season Between Seasons

Here in Germany, we don’t have Thanksgiving to anchor the season. Halloween has passed and Christmas is on the way, but still… no giant turkey, no frantic family dinners, no post-feast naps justified by “tryptophan.”

Instead, November settles in quietly. The air turns soft and heavy fog rolls in like a thick blanket hovering over the valley. The fields go still and the garden rests. And in that quiet, the house fills with the kind of warmth that comes from chopping, roasting, and stirring… even when half of our radiators still decide to take the day off.

This soup is part comfort and part improv, and was born on one of those grey afternoons when the kitchen light looks golden, and you start cooking just to stay warm. I had a butternut squash that had been staring at me for days, another Hokkaido pumpkin, and a handful of late-season kohlrabi. The rest sort of fell into place.

I’ve made this soup many times in the past, and it’s never the same. Sometimes it’s curry, sometimes it's a tomato base, and sometimes it’s this.

There’s nothing fussy about it. Sauté your base on the stovetop while the other half of ingredients are roasting in the oven. It’s really that simple. It thickens itself like a good stew, so put away that emulsion blender… this is your pumpkin purée soup’s more hearty cousin. Just taste as you go, adding a little bit of “this” and “that” as your heart desires. It’s the kind of meal that keeps you full, both physically and mentally.

After the first few bites, my husband thought it would pair well with a slice of grilled, buttered bread and a drizzle of balsamic. We tried it the next day to test his theory, and he was right. There, I said it.

Autumn Harvest Pumpkin Soup

Serves: 6–8 | Prep Time: 20 minutes | Cook Time: About 1 hour

Ingredients

For roasting:

• 1 butternut squash, peeled and cubed

  1 small pumpkin, peeled and cubed (I used Hokkaido, but any pumpkin will work)

• 1 kohlrabi, peeled and cubed (optional)

• 2 sprigs fresh rosemary

• Olive oil, salt, and pepper

For the soup base:

• 1 large yellow onion, diced

• 1 leek, sliced

• 2 parsnips or carrots, chopped

• 2 celery stalks, chopped

• 1–2 tbsp tomato paste

• 2–3 small tomatoes or 1 can strained chopped tomatoes

• 1 tsp smoked paprika

• ½ tsp ground sage

• ¼ tsp cinnamon (optional but magical)

• 1 can wine beans (or white beans), drained

• 1 cup corn (fresh, frozen, or canned)

• Vegetable or chicken broth

• 2 handfuls of kale, roughly chopped

For serving:

• Freshly grated hard cheese of your choice (parmesan, pecorino, romano, etc.)

• A drizzle of pesto or balsamic vinegar

• Toasted pine nuts or crushed walnuts

• Grilled bread on the side with olive oil

Notes

• The roasted kohlrabi adds a lovely bite and freshness that balances the sweetness of the pumpkin. If kohlrabi isn’t an option, leave them out or add potatoes in their place.

• If you’d like it creamier, purée half of it before adding the kale.

• And if you have leftovers, it’s even better the next day, especially when eaten in wool socks.

Method

1. Roast the vegetables.
   Preheat your oven to 200°C (400°F). Toss the squash, pumpkin, and kohlrabi with olive oil, rosemary, salt, and pepper. Spread on a parchment-lined tray and roast until fork-tender and caramelized, about 20 minutes.

2. Build your base.
   In a heavy pot, sauté the onion, leek, parsnips, and celery with olive oil until soft and golden. Add the tomato paste and cook for a minute or two to deepen the flavor, then stir in the tomatoes and all your herbs and spices. Let it all mingle until fragrant.

3. Add the broth and beans.
   Pour in the broth, beans, and corn. Bring to a low simmer. By now, the kitchen should smell irresistible.

4. Add the roasted pumpkin mixture.
   Scrape the roasted vegetables straight from the tray into the pot, rosemary sprigs and all. Let it cook gently for about 5 minutes. The squash will naturally begin to thicken the soup.

5. Finish with kale.
   Turn off the heat and stir in the kale to wilt in the residual warmth. Taste and adjust seasoning

6. Serve generously.
   Ladle into bowls and top with grated cheese, toasted nuts, and a drizzle of pesto or balsamic. Serve with grilled bread, a glass of white wine, and dog who arrives to the table with his bowl to tell you how good it smells.