by Chef Matthew Krenz

We did it! We made it through another sweltering summer. Everything from beer to cream cheese to coffee creamers has pumpkin or pumpkin spice in it. I understand that can lead to a little fatigue, but this soup has a clean sweetness from apples and apple juice as well as a bit of heat and spice to round it out with a rich and meaty maitake. I hope this can warm you up on one of the cooler nights this fall. Cheers! 

Curried Pumpkin Soup 
Serves 4-6 

Ingredients:
1 kuri squash or medium pumpkin, large diced
1 large apple, peeled and large diced
2 ribs celery, roughly chopped
1 large onion, peeled and large diced
3 cloves garlic, coarsely chopped
2 tbsp. avocado oil 
2-3 tbsp. shawarma spice or other favorite curry blend
8 oz. apple juice
20 oz. chicken stock
Sherry vinegar, to taste
Salt, to taste
Pumpkin seeds, crispy maitake mushrooms (recipe follows), or diced green onion to garnish

1. Preheat oven to 350°F. 
2. On a sheet tray, toss the squash, apple, celery, onion, and garlic with the oil, salt, and spices. 
3. Roast for 35-40 minutes, or until lightly browned and tender. Transfer to a stock pot. 
4. Add the stock and apple juice, then bring to a boil. Reduce to low heat and let simmer for roughly 5 minutes. 
5. Place the contents in a blender and blend until smooth. Season to taste with salt and sherry vinegar. 
6. Serve hot. Garnish with pumpkin seeds, crispy maitake mushrooms, and/or green onions. 

Crispy maitake mushrooms with togarashi

Ingredients:
3.5 oz. maitake mushrooms, loosely torn
1 tsp. avocado oil
Togarashi spice, to taste
Salt, to taste 

1. Preheat oven to 375°F.
2. On a sheet tray, coat mushrooms with the oil, salt, and togarashi.
3. Roast  until golden brown, or about 20 minutes.