This soup, retired for the summer, goes right back onto our menu as soon as the fall harvest hits the markets. The comforting flavor of thick pea soup is enhanced with the natural sweetness of the fresh pumpkin. If you stock your pantry with the basic ingredients, you can make this the day you drive past a farm stand and spontaneously decide it’s time to stop for a pumpkin.

Ingredients:

3 tablespoons butter
1 large Spanish onion, peeled and diced
6 carrots, peeled and sliced
3 ribs celery, sliced
4 whole cloves garlic, peeled
1^1/2 pounds pumpkin or squash, peeled and cut into chunks
1 pound dried yellow split peas
16 cups chicken or vegetable stock
2 teaspoons Worcestershire sauce
5 dashes Tabasco sauce
1/2 bunch fresh dill sprigs
Kosher salt and freshly ground blackpepper, to taste

Directions:

In a stockpot melt the butter over mediumhigh heat. Add the onion, carrots, celery, garlic, and pumpkin. Sauté for 10 minutes. Add the split peas and cook an additional 5 minutes. Pour in the stock and bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 1 hour, or until the split peas are tender. Remove from the heat and add the Worcestershire sauce, Tabasco sauce, dill, salt, and pepper. Puree in the pot using a hand blender or working in batches with a regular blender until smooth.

Makes 8 to 10 servings. Because the texture of this soup is smooth and creamy, I like to serve roasted pumpkin seeds on top of the soup for crunch. You can often find the greenish, Mexican-style seeds, called pepitas, at a Latin American market or natural foods store. It’s also easy to roast your own seeds if you are scooping out a pumpkin. Reserve the seeds, then wash and spread them out to dry on paper towels. Preheat the oven to 375°F and line a baking sheet with foil or parchment paper. Spread the seeds in a single layer on a baking sheet, drizzle with 2 tablespoons of olive oil, plus Kosher salt, and garlic powder to taste. Bake for 7 to 10 minutes until lightly brown. Let cool before adding to the soup.