Change of Season Pumpkin Soup

The beginning of September is my favourite time of the year. Even though we are in the middle of another heat wave, summer will soon come to an end. And for us, everything is going to change. After a long and very strenuous month long search, we finally found daycare for our daughter. (I still cannot believe how lucky we have been in the end.) Our one year shared parental leave is coming to an end when F. turns 1 in October. We will return to our jobs and try to get everything to work. This last year has been very different, very special, but sometimes it has also been exhausting. The next year will probably be another very different and maybe exhausting year, too. I am looking forward to it but then I am not. It’s going to be exiting. Until then, I am enjoying the change of season.

I love September so much because when it comes to fruits and vegetables, this month offers the best from two seasons: summer’s berries, tomatoes, zucchini, but also autumn’s plums, figs, pears, parsnips, and the first pumpkins.

This soup is made with both summer and autumn produce and it doesn’t matter if you still feel like summer or already like autumn. It is both creamy and comforting and light and fruity. You can serve it hot or cold, on it’s own or with a slice of your favourite bread and some added grains.

Heat a large pot over medium heat. Add cumin, coriander, and cardamom. Toast for one minute, or until fragrant. Transfer spices to a bowl and set aside. Add oil, onion, cloves, bell pepper and rosemary to the pot. Fry for five minutes or until the onion is translucent. Add remaining ingredients (you can use vegetable broth instead of water, if you prefer) and bring to a boil. Cook covered for 10 minutes. Remove cover and cook for another 30 minutes over high heat to reduce the liquid a bit. Transfer to a blender and purée until smooth (if you think your blender can’t handle the rosemary, remove before blending). Serve with bread.