Pumpkin & Squash Recipes for Fall

Chef Michael Solomonov of Zahav restaurant in Philadelphia put his own spin on pumpkin soup with this lighter version spiced with cinnamon, ginger and cloves.

We especially love that it’s vegan!

Serves 4

1 onion, halved
2 tablespoons plus 1 teaspoon olive oil
1 red kuri or acorn squash, peeled and cut into 2-inch pieces, skin and seeds reserved
1 cup crushed tomatoes
1 cinnamon stick
1 (2-inch) piece ginger, sliced
4 cloves
2 teaspoons kosher salt
1 cup fideos
2 cups shredded kale
½ cup pearl onions

Heat a cast iron pan over high heat until smoking, about 3 minutes. Add the onion halves, cut side down, to the pan and cook undisturbed until the onion has a black layer of char across it, about 5 minutes. Reserve.

For the broth, warm 1 tablespoon of the oil in a large pot over medium heat. Add the squash skin and seeds and cook, stirring occasionally, until the color darkens and some squash residue begins sticking to the bottom of the pot, about 5 minutes. Add 2 quarts water, the reserved onion, tomatoes, cinnamon, ginger, cloves and salt. Bring to a simmer and cook for 1 hour.

Strain, pressing on the solids to extract as much liquid as possible, and return the broth to the pot.

Preheat the oven to 400 degrees F. Toss the fideos with 1 teaspoon of the oil and arrange on a baking sheet. Toast in the oven until the fideos have darkened in color and smell a bit nutty, about 4 minutes. (Watch them closely; they go from perfectly toasted to burned quickly.) Set aside.

Toss the squash with the remaining 1 tablespoon oil, arrange on a baking sheet, and roast until dark brown but not fully cooked, about 15 minutes.

Return the broth to a simmer and add the kale and pearl onions. Simmer until the vegetables just begin to soften, about 5 minutes. Add the roasted squash and toasted fideos and cook, stirring, until the soup has thickened and the fideos are tender, about 4 more minutes. Serve immediately in bowls.

Recipe courtesy Zahav: Zahav: A World of Israeli Cooking for more recipes (by Michael Solomonov and Steven Cook (published by Rux Martin/Houghton Mifflin Harcourt)