sweet miscellany

My love for pumpkins runs deep. When planning and ordering seeds for the garden this year, I figured it was time to try growing my most favorite of vegetables and the quintessential symbol of fall: pumpkins! I ultimately settled on the Seminole Pumpkin (Cucurbita moschata) for its ability to thrive in hot/humid climates as well as its resistance to vine borers. And, I really vibed with the fact that this variety was cultivated by the Seminole Indians in the 1500s. Without writing you a short novel on all the issues I incurred with these babies (from pests to extreme weather to nosy neighborhood cats), I’ll say that the effort in babying these was well worth it. For a first attempt at growing pumpkins at home, I should hopefully get 6 or 7. Aside from the pumpkins the vines and foliage are pretty magnificent. I’ll let the photos speak for themselves. (If these photos put you in the pumpkin mood, head up to the recipes tab and type “pumpkin” in the search box to bring up all the pumpkin-y recipes.)

Caramelized onions, garlic, herbes de Provence, and a touch of red wine give depth of flavor to this vegan mushroom soup. The parsley gremolata provides a bright and fresh contrast as well as a pop of color.

Boy howdy I did not mean to let over two weeks pass without sharing this recipe with you! After prepping for my tea workshop, taking care of all of my other work, and then getting a wicked case of food poisoning, I guess I was a little pre-occupied. But we’re here now and I’m gifting you this delicious soup.

This soup was one of those add a little of this and that and see what happens type of recipe. I started out with the idea for a mushroom and caramelized onion soup thickened with white beans. And in the process of making it, I ended up adding in sage (my favorite), garlic, herbes de Provence, and red wine to the mix. I’m actually not (and have never been) a wine drinker but I knew this soup really needed something to punch it up and make it more luxurious so in it went! To add a fresh contrast to the earthy and savory soup, I topped it with a gremolata which is basically all of the components of a pesto but without the oil. I’m not exaggerating when I say this might be my favorite soup among the ones I’ve made. You’ll have to make it and see for yourself. Unless you don’t like or are allergic to mushrooms. Then I’ll suggest this soup for you instead 😉

Mushroom and Caramelized Onion Bisque with Parsley Gremolata

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Author: Courtney
Total Time: 45 minutes
Yield: 4–6 servings 1x

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Description

Ingredients

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soup

1 large sweet onion
1–2 tbsp olive oil
salt/pepper to taste
1 tbsp herbes de provence
1 lb cremini mushrooms, chopped
handful fresh sage leaves, chopped
1/2 tsp granulated garlic
1/4 cup red wine (I used a Cabernet Sauvignon)
2 cups veg stock
1 can cannellini beans, drained & rinsed
2–3 tsp apple cider vinegar
toasted bread to serve, optional

gremolata

1 bunch Italian parsley, finely chopped
zest of 1 large lemon
pinch of granulated garlic
1/3 cup toasted sunflower seeds, finely chopped

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Instructions

Make the gremolata: mix together parsley, lemon zest, garlic, and sunflower seeds and set aside.

Heat oil in a large pan over medium low. Thinly slice the onion then add to pan with a pinch each of salt and pepper and the herbes de provence. Cook onions, stirring occasionally until they are caramelized. This will take about 15 to 20 minutes. Add the mushrooms, sage, and a pinch more salt and pepper to the caramelized onions. Cook the mushrooms until they begin to soften. When the pan looks dry, add the wine and garlic. Cook until the mushrooms are browned and tender. Add the mushroom and onion mixture to a blender with the vegetable stock, beans, and apple cider vinegar. Blend until very smooth. Taste and add more salt/pepper as needed.

Add the blended soup to a pot to warm it though before serving. Top each serving with a heavy sprinkle of the gremolata. Serve alongside toast if you like.

Notes

I highly recommend serving this soup with toasted and buttered slices of your favorite bread. Depending on if you are serving this as a main dish or side/starter you’ll get 4-6 servings.

Prep Time: 15 minutes
Cook Time: 30 minutes