Hot Autumn, Cold Soups

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by Hannah (BitterSweet)
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Autumn looks different than it used to. It feels, smells, and yes, tastes different, too. If you’ve set foot outside in the past decade to compare, no matter where in the world, you know what I mean. My perception is biased from cooler childhood memories on the east coast, but there’s more to it than just living in Texas as an adult. 90 to 100 degree highs are still normal for early October, with any remaining leaves bleached and sun burnt before they ever had a chance to turn yellow, amber, or red.

I don’t miss the cold and bitter winds, the grey skies and damp earth; if this is the price I pay, so be it. When confronted with autumnal revelers in other parts of the country celebrating the changing weather, I’m not envious. “Soup season!”, they cry, steaming bowls filled to the brim. “Sure is,” I’ll respond, “because soup is always in season, and gazpacho would really hit the spot right about now!”

Soup For Every Season

I laughed it off for a bit, but the thought kept rattling around in my head. Gazpacho really would be lovely today, if only tomatoes weren’t past their prime. Why can’t we bridge the gap with a more seasonal approach?

Pumpkinundation is here again, and thanks to the marvel of modern food production, canned pumpkin is always on the shelf. Even while the heat is still on, it’s a reliable staple to make the creamy chilled base with ease. Rich and satisfying, it takes this no-cook classic to a whole new level.

Swaps and Substitutions

Pumpkin isn’t the only orange squash on the market that deserves your attention. You can easily swap in a wide range of roasted or steamed squash to keep the flavor fresh well into winter. Consider one or more of the following to replace the canned pumpkin puree:

For a different twist, consider more hardy root vegetables, such as:

Blended Gazpacho for Blended Seasons

Each spoonful of pumpkin gazpacho speaks clearly of the arrival of fall, while adapting to the reality of climate change during this transitional time of year. The bright, refreshing sensations of summer mingle with the more earthy, herbaceous notes of autumn. It’s a homage of nature’s bounty, fickleness, and resilience.

Yield: Makes 4 Servings

Pumpkin Gazpacho

Pumpkin Gazpacho

Cool, creamy pumpkin gazpacho is an ideal dish for hot autumn days! This
savory seasonal treat is perfect for the seasonal transition.

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

Pumpkin Gazpacho:

  • 1 Medium Orange Bell Pepper, Seeded and Chopped
  • 1 Large Cucumber, Peeled and Chopped
  • 1 Clove Garlic
  • 1 (15-Ounce) Can Pumpkin Puree
  • 1/2 Cup Vegetable Stock
  • 1/2 Cup Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Dried Rosemary
  • 1/4 Teaspoon Dried Thyme
  • 1/4 - 1/2 Teaspoon Tabasco (Or Your Favorite Hot Sauce)

Optional Garishes:

  • Truffle Oil
  • Croutons
  • Parsley

Instructions

  1. Place all the ingredients for the gazpacho in the blender. Puree on high speed until completely smooth. Chill for at least 1 hour before serving.
  2. Adjust seasoning to taste, if needed. Divide the soup between 4 bowls and top with optional garnishes, as desired. Enjoy!

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 674mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

9 thoughts on “Hot Autumn, Cold Soups”

  2. That is beautiful! Isn’t canned squash so handy?! I like that you added smoked paprika. I just discovered roasted tabasco sauce AND chipotle tabasco!!! Amazon, of course.

    1. Thank you! Oh yes, there is such a wide world of hot sauces, it boggles the mind… I was thinking about doing a deep dive on sriracha, since it does come up SO frequently these days, and is increasingly controversial given the shortage…

  3. It is very rare our Autumn days are Hot in England, the exception to the rule is this year. As today the temps reached 23 in October!!… That is our Mid summer usually high temps LOL.. :-)
    I love hot soups, I have to say… And this year we didn’t grow any butternut squash… We did try Spaghetti Squash, but hubby got some of his seeds mixed up lol and he thought he had planted more, but we only ended up with 2 Squashes.. Which we gave our daughter who made something rather wonderful out of them.

    I have made butternut soup before and Love your recipe Hannah… Thank you for the excellent Soup of the Day!… :-) xxx
    Hugs your way xx

    1. I’d still say it’s impressive you managed to grow any squash! I remember my mom tried one year and only got a ton of vines. I hope you can enjoy the weather out there for whatever it may bring. 😊

      1. Thanks Hannah , we’re making the most of the milder weather, though looking atvthe hedgerows I feel winter could be a shocker this year.. just a feeling..
        Next year we’re going to grow one in greenhouse again the ones outside didn’t produce any .

  4. Using canned pumpkin as the base for the gazpacho is a practical idea that allows people to enjoy the flavors of fall while still savoring a refreshing and cold soup.

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