SILKY PUMPKIN GINGER SOUP WITH CLEMENTINE AND VANILLA

Vanilla in something savory may seem peculiar, but its spirit comes up from underneath, giving this honeyed, vibrant soup a hint of special-occasion. Floral clementine juice and spicy ginger bring out pumpkin’s sweet side, without making it saccharine. If you don’t have any of the pumpkin varieties I’ve listed below, butternut squash will work just as well.

Serves 6–8

1 (2–3 pound) creamy-fleshed pumpkin such as kabocha or red kuri, seeded and halved

1 onion, roughly chopped

1 tablespoon fresh ginger, finely chopped

4 cups low-sodium vegetable stock, divided

¼ cup clementine juice (from 2 clementines) or orange juice

2 tablespoons extra-virgin olive oil

½ teaspoon vanilla extract

½ teaspoon salt, plus more to taste

ground black pepper, to garnish

clementine slices, to garnish (optional)

Preheat oven to 475ºF. Line a large-rimmed baking sheet with parchment paper.

Place pumpkin on prepared baking sheet flesh-side down and nestle onion and ginger next to it. Roast for 45 minutes to 1 hour, until pumpkin is tender. Cool until you can comfortably handle it.

Add half of stock, clementine juice, vanilla, salt, and olive oil to a blender. Scoop pumpkin flesh out of skin (discard skin) and place in the blender along with onion and ginger. Blend until smooth and creamy. Transfer to a large pot, add remaining stock, and reheat over medium until hot. Taste and season with additional salt, if desired. Serve hot with ground pepper and clementine slices, if using.