Good food starts with good ingredients. Like “haste makes waste” and the Lord’s prayer, this simple truism about food is fixed in our minds, but its meaning is rarely considered. So is the fact that the best recipes begin with thoughtful consideration of the ingredients we use.
Galeux d’Eysines is a pale, peach-skinned pumpkin covered in peanut-like warty growths. Those “peanuts” are the result of abundant sugars building up under the skin. The dense, bright-orange flesh is relatively non-fiberous, delivering the smoothest purée of any pumpkin I know and, though sugary-sweet, the flavor is delicate.
While hearty Hubbard squash and Marina de Chioggia pumpkin inspire rich recipes, the peanut pumpkin wants a lighter touch: a stock infused with its flavorful seed mass, savory boar sausages and mildly-earthy, sweet Shitake mushrooms deglazed with dry Madeira wine.
Being the pumpkin-whisperer probably won’t get me my own television series, but it did deliver a spectacular soup recipe. And that’s far more important, isn’t it?
“Peanut” Pumpkin Sausage Soup
- 4 cups chicken or vegetable stock
- 6-8 Shitake mushrooms, thinly sliced, stems reserved
- 3 cups Galeux d’Eysines pumpkin purée, seed mass reserved
- 1 bay leaf
- 2 thyme sprigs
- 1/4 cup olive oil
- 3 Wild boar sausages, casings removed*
- 1 onion, diced
- 1/4 cup Madeira or brandy
- 1 tbs chopped, fresh thyme
- Fig Balsamic Vinegar*
*If you can’t get to Canales Quality Meats at Eastern Market in DC, grab a pork and sage sausage, or just a pork sauce and mix in some dried sage leaves. Fig Balsamic should be on the shelf at your grocery store, but you can definitely order this really good stuff from Sapore Oil and Vinegar.
- Simmer stock in a 2-3 qt saucepan, for 20 minutes, with the Shitake stems, pumpkin guts, bayleaf and thyme sprigs.
- Meanwhile, in a 4 qt soup pot, brown sausage in 2 tbs olive oil. Breaking it up as it cooks. When browned, remove with a slotted spoon and reserve.
- Add 1 tbs olive oil and onion to pot and cook until softened.
- Return sausage to pot, strain in stock and cook for five to ten minutes.
- While the soup simmers, sauté Shitake mushrooms in 1 tbs olive oil over medium heat. When mushrooms have softened and edges begin to brown, deglaze pan with Madeira, scraping up any brown bits on the bottom of the pan. Season to taste with salt and pepper.
- Add pumpkin purée to pot and cook five minutes longer.
- Season to taste with salt, pepper, and a tablespoon or two of butter. Serve garnished with mushrooms and Fig Balsamic Vinegar.