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:
- Sweet potato
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.
- 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)
- Truffle Oil
- 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.
- Adjust seasoning to taste, if needed. Divide the soup between 4 bowls and top with optional garnishes, as desired. Enjoy!
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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.