Recipe: You may already be dreaming about what you’ll make with Thanksgiving and Christmas leftovers. If you’ll have cans of pureed pumpkin or roasted squash or mashed sweet potatoes in the fridge, this soup can be on the table in about 20 minutes.
, I realized that I had a few cans of pureed pumpkin left over. I was about to put them on the pantry shelf but then remembered that Ghotra, whose cookbook is filled with great tips and shortcuts, said this soup recipe worked well with pumpkin, too. Why wouldn’t it?So I whipped up another batch of the soup — this time using the canned stuff. It worked just as well. The puree gets a flavor boost from the short list of ingredients.
Discard the squash seeds or turn them into a snack or a spiced topper for your soup: Position a rack in the middle of the oven and preheat to 350 degrees. Remove the seeds from the squash, rinse thoroughly to remove any lingering squash and dry well. Transfer the seeds to a rimmed baking sheet, drizzle with 2 teaspoons of olive oil and, using your hands, mix until coated. Season with 1 teaspoon each of salt and crushed red pepper flakes and lightly toss to combine.
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