Yes, fairytales are real—in pumpkin form, at least. They are the larger, flatter pumpkins populating the pumpkin patches this time of year. And though they do grow nicely in the Midwest, these winter squashes are native to the south of France and are sometimes referred to as Musquée de Provence and Castilla squash.
Winter squashes are technically fruits; this variety spends about 100 days on the vine before harvest. Fairytale pumpkins are unique in that they can be eaten raw—though Andrew Longres had a different idea. The executive chef and owner of Acre is excited to bring back the fan-favorite fall soup. “I love the deep orange flesh and flavor of Fairytale pumpkins,” he says. The pumpkins were sourced from local farmer Michael Pearl of Pearl Family Farm, which is just down the road from the Parkville restaurant.
Fairytale Pumpkin Soup
Makes 40 (1-cup) servings
Ingredients:
3 pounds unsalted butter
2 large onions, diced
5 Jonathan apples, peeled, cored, and diced
1 (10-pound) Fairytale pumpkin, cleaned, skinned, and thinly sliced
5 cloves garlic
1 sachet of fresh thyme, sage, and bay leaf (whole, wrapped in cheesecloth)
4 tablespoons Soup Spice (see below), divided use
1 quart heavy cream
Champagne vinegar, salt, and sugar, to taste
Garnish with plain yogurt, chutney, toasted pepitas, dried cherries, sorrel, and nasturtiums, as desired
Soup Recipe:
In a large soup pot, melt the butter over high heat. Sauté onions and apples until onions are translucent and apples begin to fall apart, about 10-15 minutes.
Add the pumpkin, garlic, sachet and 3 tablespoons Soup Spice. Cover pot and turn heat to low. Slowly simmer until the pumpkin is soft and mushy, about 10-15 minutes. If the liquid reduces before the pumpkin is done cooking, add 1 pint water.
When pumpkin is almost mushy, stir in cream and simmer for 10-15 minutes. Remove from heat and allow to cool slightly; remove sachet and stir in another 1 tablespoon Soup Spice.
Puree soup on high in a blender or with an immersion blender until smooth. Strain soup through a fine mesh strainer for added silkiness, if desired.
Serve soup with desired garnishes.
Soup Spice:
2 tablespoons whole coriander
2 tablespoons black peppercorns
3 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground clove
Toast spices in a dry skillet, about 10 minutes, stirring frequently to avoid burning.
Grind spices in a grinder reserved for spices. Good news—you’ll have extra spice to use in other dishes!