Garrison Keillor had it exactly right with this quote.
He has some other quotes about pumpkin, specifically pie which seem to suggest that he looked very much down upon the lowly pumpkin. Actually though, there are many tasty pumpkin treats out there. And that includes nutmeggy pie, in my opinion!
Nutmeg is not the only thing that gets a ride on the pumpkin vehicle.
When sliced, hollowed and carved a pumpkin is a vehicle for candles, and frightening, flickering faces.
And of course it was an actual vehicle for Cinderella.
In this recipe the good ol’ pumpkin is a vehicle for savory onions, tossed with diced garlic in a lovely sauté.
Chipotle peppers are then stirred in along with stock and pumpkin purée.
The peppers give the humble pumpkin and equally humble chicken stock a little pep, a little heat! The soup is thick and smooth, comforting and warming.
A smooth, creamy and spicy soup!
- 1-1/2 cups chopped onion
- 2-1/2 tablespoons canola oil
- 3 cloves garlic, minced
- 1 chipotle pepper, from a can of chipotle peppers
- 1 tablespoon sauce from can of chipotle peppers
- 5 cups chicken stock
- 2 cups water
- 1 29-ounce can solid pumpkin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- sour cream (for serving)
Heat the oil in a stock pot over medium heat. Add in the chopped onion and toss with the oil. Cook the onion for about 5 minutes until onion is translucent and beginning to brown. Stir in the diced garlic and cook for 1 minute.
Add in the chicken stock, water, pumpkin, chipotle pepper and chipotle pepper sauce and stir to combine. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium-high and simmer for 10 minutes, stirring occasionally until the soup is beginning to thicken. Remove the pot from the heat.
Use a blender to purée the soup in batches. (Remove the cap from the lid of the blender and cover the opening with a kitchen towel, so that steam can escape and your hand is protected.) Blend each batch for 10-20 seconds to smooth and thicken the soup. Return the soup to the stock pot. Stir in the salt and pepper.
Serve the soup hot with a small dollop of sour cream stirred in, if desired.