Smoky Pumpkin and Tomato Soup

A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious. We reinforced the subtle, smoky notes of the tomatoes by oven-roasting chunks of pumpkin until they were lightly charred. To make the soup vegetarian, simply omit the sausage and swap in water or vegetable broth for the chicken broth.

Ingredients

• 2 pounds sugar pie pumpkin, or calabaza, butternut or hubbard squash

• 3 tablespoons plus 1 teaspoon olive oil, divided

• 2 teaspoons salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1/4 cup pepitas (shelled pumpkin seeds)

• 1/4 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper

• 1 medium onion, diced (1 1/2 cups)

• 2 ounces spicy salami or chorizo, thinly sliced

• 3 cloves garlic, minced

• 1/2 teaspoon paprika

• 4 cups low-sodium chicken broth, adding more as needed

• One 23-ounce jar of diced fire-rosted tomatoes

• 1 whole dried red chili

• 2 cups baby kale

Directions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Using a spoon, remove the pulp and seeds from the pumpkin. Discard the pulp and reserve the seeds for roasting, if desired. Using a sharp knife, remove the skin from the pumpkin and cut the flesh into 1-inch cubes (you will have about 6 cups). Toss the cubes with 1 tablespoon of olive oil, 1 teaspoon of salt and 1/4 teaspoon of pepper.

3. Spread the pumpkin on a large rimmed baking sheet and roast until golden and tender-firm. It should be a little charred but not too tender, about 25-30 minutes. (Stir the pumpkin once after the first 20 minutes.) Remove from the oven to cool, and reduce the oven’s temperature to 350 degrees Fahrenheit.

4. In a small bowl toss the pepitas with 1 teaspoon of the oil, the cumin, the cayenne, and 1/4 teaspoon each of salt and pepper. Spread on a baking sheet and bake until golden, 4-5 minutes. Watch carefully to make sure they don’t burn. Transfer to a plate to cool.  

5. Heat the remaining 2 tablespoons oil in a 6-quart soup pot over medium-high heat. Add the onions and sausage and cook, stirring, until the onions are golden, 8-9 minutes. Add the garlic, paprika, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook 1 additional minute. Add the roasted pumpkin, chicken broth, tomatoes and dried chili and bring to a boil. Reduce the heat and simmer, stirring, until thickened, about 20-25 minutes.

6. Stir in the baby kale during the last 2 minutes of cooking to wilt.

7. Remove and discard the dried pepper, divide the soup among bowls and garnish with pepitas, if desired.