Fall is by far my favorite Season. There’s several things I like about Fall, but the biggest charm for me is that all vegetables that remind me of a stormy day in Belgium are in season: parsnips, pumpkins, rutabagas, turnips… And, you get to spice everything warmly because ‘t is the season. Sadly, Southern California has only two seasons. The difference between the two being that in Fall & Winter you may need to take a sweater with you, you know, for when the sun sets… what with temperatures dropping below 65F and all.
Every October, when the last residual heat of September slowly ebbs away, I’m excited to start feeling the crisp chill in the beach air and occasionally hear the sound of rain pounding my apartment’s roof. I confess that I didn’t like rain when I lived in Belgium. Rainy days would turn into soggy weeks, then into months, and eventually you’d start wondering if you should start building an ark and save yourself?! It’s only after several months of dry heat and blistering sun that I learned to appreciate a cool, wet day. Fall in Southern California is bliss. Day time temperatures remain a steady 60F-70F, and evenings get cool enough to cuddle with my beau and sip on spiced wine without risking a hot flash. An added bonus is that with 60F, we can still crack our windows open just a smidgen, and let the earthy smell of the damp beach sand & wet wooden boardwalk permeate our humble home.
It’s on these days that the soup below tastes fantastic. Decades ago, when my brother still lived in Amsterdam and mom & I would drive up for a weekend visit, he would frequently invite us for dinner at a restaurant called ‘The Louisiana Kitchen’, off of the Ceintuurbaan in the heart of the city. At the time, I was already thinking about relocating to the USA and eventually, my brother bought me the Cajun bistro’s cookbook as a parting gift. I’ve since adapted the recipe to my own preference, but the base recipe comes out of the book.
CAJUN PUMPKIN SOUP
(Adapted from a recipe out of ‘The Louisiana Kitchen’ by Rob Van Berkum & Andre Numan)
– 8 cups of chicken broth
– 35 oz of cubed pumpkin
– 2.5 cups of good quality dry sherry
– 1.5 cups of heavy cream
– 3 large shallots, diced
– 3 ribs of celery, chopped
– 2 Tbsp of Cajun seasoning + more for the shrimp
– a pinch (or two) of cayenne pepper
– a cup of sliced or chopped mushrooms (any kind)
– 1 lbs of large scampi-size shrimp
– 5 slices of bacon, cooked & crumbled
Place a large soup pot on the stove over high heat. Add a splash of olive oil, and saute the chopped shallots & celery until translucent and starting to brown. Douse with sherry, and cook for a minute or so to burn off some of the alcohol. Add chicken broth and chopped pumpkin, and bring to a boil. Let simmer until pumpkin is soft and cooked through.
In the meantime, saute sliced mushrooms until browned and cooked through. Set aside.
Cook bacon, drain or pat dry and crumble. Set aside.
Shell & devein shrimp, toss in a bit of olive oil and grill in a 450F oven with a sprinkling of Cajun seasoning until done , approx 10 min.
When pumpkin is soft, blend the soup until smooth and velvety. Add cream, 2 Tbsp of Cajun seasoning, grilled shrimp, bacon and browned mushrooms and warm through in the soup. Season with salt & pepper, and add a pinch or two of cayenne pepper for a bit of heat.
Ladle in soup bowls, sprinkle with a bit of parsley and serve with corn bread.