I’m just wild about saffron.
…and he’s just wild about falling into a big pot of simmering winter squash soup. How can he resist? It’s in his nature. Do you know the story of Crocus? Well, we’ll talk about that later. For now, I must share this recipe before the details get filed away into the index card box inside my brain….

This recipe makes a big pot of soup. Enough to fill a crock pot.

Backyard Pumpkin Soup with Garlic and Saffron

ingredients:

5 - 10 lbs. winter squash (hubbard, butternut, acorn, kabocha, or pie pumpkin)

3 big cloves of garlic, minced.

olive oil

good coarse kosher salt

10 strands or so of saffron

stock (veg. or chicken - I cheated and used an organic MSG FREEE! boullion cube and water.

Heat the oven to 350.
Stab your pumpkin to make for some breathing holes and put him on a cookie sheet or pan.
Roast him whole for 30 minutes or so until a knife goes in easily.
Take it out and cut it in half. Let it rest until cool enough to handle.
Scoop out the seeds. (remember to save them!)
Peel off the skin, smash the pulp with a potato masher and set aside.

Saute garlic in a good amount of olive oil, maybe 1/4 cup or so.
Be gentle not to burn the garlic. When it starts sizzlin’ turn off the heat.
Add the squash. Mix it up.
Start adding stock until the consistency is soupy. It will be a little thin for now.

In batches, puree the mixture until creamy.
Or better yet, use a stick blender.

Pour it all into the pot and heat up to boil, then set low to simmer.
Salt it. This soup takes quite a bit of salt. It took about 3T. but start slowly. Better to add it later.
Saffron time! Start with 5 -6 strands first.
Simmer for a half our or so, tasting as you stir. Add more salt and saffron if needed.

It’s absolutely deevine with rustic sourdough croutons!

Croutons… Cut 1 -2 inch cubes of sourdough. Toss in olive oil and fresh rosemary. lay them out on a cookie sheet, sprinkle coarse salt and broil until brown.

*Last years pumpkin seeds grow into this years’ pumpkins. So, toss the seeds out in your backyard and wait… or if you want to start one for next year, get yourself a nice winter squash at the natural grocer. Make sure it’s certified organic.
Better yet, shop at your local farmer’s markets.

*Hubbard squash is what I had, courtesy of Keturah.
Hubbards have a blue grey look to them and can come in different shapes. Pretty big, mine was probably a 10 pounder. I love their flesh the best! Golden yellow, sweet. Yum.