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Autumn “Pumpkin” Soup

October 31, 2012

A bowl of autumn flavor.

Some people call it “pumpkin” soup. But, like most autumn pumpkin soups, ours gets its distinctive flavor and golden-orange color not from the familiar jack-o’-lanterns but from a variety of its hard-shelled winter squash cousins noted for their superior flavor, texture, and color: butternut squash, kabocha squash, and acorn squash, all roasted and blended together with honey, cinnamon, thyme, shallots, and garlic.

Michael’s New York executive chef Kyung Up Lim is thrilled to report that the soup is completely vegetarian and, if you ask us to hold the dollop of crême fraîche garnish, completely vegan as well! (Our kitchen loves accommodating the dietary needs of all our guests.) Either way, don’t leave out the swirl of maple syrup! Come in soon, especially as the temperatures start to drop, to enjoy a wonderful bowlful of autumn flavor.

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