Make This Now: Fairytale Pumpkin Soup

Nothing says happy fall like a warm bowl of velvety pumpkin soup. SpringHouse Restaurant’s Executive Chef Rob McDaniel uses the unique Fairytale Pumpkin in his recipe. If you’ve never tried this variety, you’re in for a delicious treat. The slightly squat-shaped pumpkin has an orange-brown exterior and deep orange flesh, making it both a standout in the field – and in the kitchen. Try Chef McDaniel’s recipe below – or treat yourself to a festive fall meal at SpringHouse soon!

Ingredients:

• 1 yellow onion, sliced thin
• 1 tablespoon butter
• 2 tablespoons Chamomile tea, tied in cheese cloth
• 1 – 1/2 pounds Fairytale pumpkin, peeled and diced
• 1 quart whole milk
• 1/2 quart hot water
• Salt and pepper, to taste

How to prepare: Add butter and onion to a one-gallon pot over medium heat, and sweat until soft. Steep Chamomile tea in hot water for 5 minutes. Then add both tea and tea sachet to pot with milk and pumpkin. Bring to a simmer and cook until pumpkin is tender. Once the pumpkin is tender, remove tea sachet and puree the mixture using an immersion blender or standing blender. Season with salt and pepper to taste. Garnish soup with a drizzle of honey and toasted, chopped pistachios. Enjoy!