This spicy, warm pumpkin soup is just what your fall menu is calling for. Add deliciously fried polenta cakes in place of ordinary bread or biscuits, and you have an extraordinary winter dish.
There's a certain, rather pleasant stereotype regarding the autumn season in New York. It's a nostalgic yet thoroughly modern scene, city blocks lined with browning memorial trees blanketed in fog laden air, while the pedestrian crowds begin succumbing the first October chill, fading into their long coats and scarves. Each year, this metropolitan scene plays out as masterfully as if Stevenson himself had composed the plot and set the scene.
As a gourmet with an intentionally overdeveloped palate, and practiced appreciation for my trade, I like to think that the season's flavors, particular to the New York region whose culinary culture is in a constant state of blissful flux, has at least something to do with it.
Take today's offering for example, an autumn themed pumpkin soup, which pulls together and fuses a range of influences, from grilled jalapeno and marinated artichoke hearts, to ground cumin and oregano, to parmesan and fresh rosemary. For added measure, I like to serve this soup alongside a platter of homemade polenta cakes, which perfectly completes the autumn setting.
While this may not be the first thing you think of when you consider autumn in New York, I urge you to give it a try, you won't be disappointed.
Spicy Pumpkin Soup with Polenta Cakes
- Total Time: 40 minutes
- Yield: 4-5 1x
Ingredients
Spicy Pumpkin Soup:
- 1/2 red onion - grilled - sliced
- 6 oz. marinated artichoke hearts
- 1 cup canned 100% pure pumpkin
- 3 large garlic cloves - grilled
- 1 bell pepper - grilled and sliced
- 1 jalapeño - grilled and chopped
- 29 oz. can cannellini beans - rinsed and drained
- 4 cups water
- 1 1/2 tsp. Vegeta
- 1/2 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1 handful of fresh sage plus extra for garnish
- 1 stem of fresh rosemary
- Fresh grated Parmesan cheese or Romano
- Olive oil
Polenta Cakes:
- 1 cup cornmeal
- 1/2 cup flour
- 1/2 cup Parmesan cheese
- 2 eggs
- 1/2 cup bread crumbs - seasoned or plain
- 1 cup milk
- Handful of fresh basil leaves - chopped
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- Canola oil for frying
Instructions
Spicy Pumpkin Soup:
- Heat a large cast iron frying pan and place the unpeeled garlic cloves, jalapeño, bell pepper, and onion in the pan to grill. When the skin looks a bit charred, remove and let the veggies cool; then pinch the garlic from its skin and slice and chop the veggies
- Heat a sauce pot with two - three tablespoons of olive oil. Add the chopped veggies and the fresh rosemary and handful of sage and let sauté for a minute or two.
- Add the artichoke hearts with the marinade and the pumpkin and continue to gently simmer.
- Add the seasonings and the Vegeta; add the water and the beans and gently simmer on a low heat for 25 – 30 minutes.
- Heat a small frying pan with a tablespoon of olive oil and add a few leaves of fresh sage for a minute or two.
- Drizzle the oil and add the sage leaves to garnish each soup bowl, along with freshly grated Parmesan cheese and fresh cracked pepper.
Polenta Cakes:
- In large bowl combine all of the dry ingredients and mix.
- In a smaller bowl combine the milk, eggs, chopped basil and Parmesan cheese and whisk.
- Add the wet ingredients to the dry ingredients and mix.
- Heat a large cast iron frying pan over medium heat with a 1/4 inch of canola oil.
- Carefully spoon the batter into the pan and slightly flatten each with a fork. The oil should sizzle when the cakes are added. Do not overcrowd the pan.
- After 2 – 3 minutes; when the cakes are golden, carefully turn over and finish cooking on the other side.
- Line a platter with a paper towel to place the polenta cakes on when finished cooking.
- Serve with freshly grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Enjoy with Love,
Catherine
xo
Beverly says
This dish looks so yummy and great for those fall days.
Thanks for sharing at Turn It Up Tuesday,
Bev
Julie says
Wow! Your soup looks so good and yummy. Thanks so much for sharing the recipe to make it at Cooking and Crafting with J&J.
Jess says
Holy deliciousness! YUMMY! I drooled! 🙂
Thanks for joining Cooking and Crafting with J & J!
Sara @ Life's Little Sweets says
Wow, this sounds so good and hearty, pinning for later!
Divya Prakash says
This soup is packed with flavors of fall. Looks so tasty and comforting. love that you have served it with polenta cakes.
Debi @ Life Currents says
Everything about this looks delicious! I've been wanting soup lately, so this is a must try.
Linda (Meal Planning Maven) says
Your soup looks so enticing! And your polenta cakes are the perfect pairing! What a lovely fall meal!
Sandi Gaertner (@sandigtweets) says
You had me at spicy pumpkin 🙂
Loriann Cargill Bustos says
You have me at spicy! And those polenta cakes look fantastic!
Camilla says
Wow, this soup just looks soo delicious and loving all the flavours in there:-)