Cider and Ruth Reichl’s Pumpkin Tureen
In-the-pumpkin soup.
Here’s a simple, filling fall dinner recipe Ruth Reichl recently described on NPR’s Fresh Air. It was one of her staples during her Lower East Side bohemian days. We used a cute, white lumina pumpkin from our new favorite Matt-Cyn Farms in Corvallis, a whole wheat sourdough baguette, Irish swiss and cut down the creaminess down with chicken broth. And added sage. It’s a cheesy soup fortified with the soft pumpkin you scrape down the sides.
We chased it down with cider from a neighbor who generously pressed it for us again this year. I’d love to learn how. Apparently, folks spike their sweet apple cider here with quince.
Speaking of Reichl, I just received my first–and now last–issue of Gourmet. Will it become a collector’s item? I agree with their picks for best restaurants in Portland–Pok Pok and Le Pigeon–although the latter is a little too over-hyped and fois gras/bone marrow-loving for my taste.
BaltimOregon to Maine 
neat way to serve the soup!
m-i-l
October 21, 2009 at 5:23 am
Laura – I got the Thanksgiving issue of Gourmet. So sad that this is the last one! I tried the carrots with fresh sage and thyme; they were delicious! We still have those lovely herbs despite some rather (unseasonably) cool temps. We had cut down all our basil in anticipation of the frost and made it into pesto. Yum. It will be a treat throughout the winter. Will have to try the pumpkin soup.
Judy
October 24, 2009 at 12:50 pm
I’ll have to try the carrots! Sounds like the savory tzimmes I made last year.
la
October 24, 2009 at 2:36 pm