Freshly roasted pumpkin is the base for a wonderfully creamy and earthy-sweet vegetarian soup, with sweet potatoes to bump up that flavor and miso for an extra depth, plus a salty-sweet toasted walnut and black sesame seed brittle that adds the perfect crunchy contrast to the velvety soup. If you don’t have a cocotte, pumpkin-shaped or otherwise, you can make this recipe in your usual stock pot or Dutch oven.
Note: The recipe calls for white or yellow miso since they’re milder in flavor; red miso may be too strong and salty for this dish, but if it’s all you can find, add a bit less than called for and taste before adding more. If you can’t find a sugar pumpkin, try another naturally sweet squash variety (like red kuri or butternut).
This heirloom-quality piece is a perfectly charming way to serve all your autumn soups, stews, braises, and roasts.See It ›
To make the soup:
Reprinted with permission from The Staub Cookbook, copyright © 2018. Photography by Colin Price. Published by Ten Speed Press, an imprint of Penguin Random House.
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