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Roasted Pumpkin Soup with Brown Butter and Thyme

October 17, 2017 By marketeditor

Adapted from recipe by J. Kenji Lopez-Alt of Serious Eats
YIELD: Makes about 3 quarts, serves 6 to 8

TOTAL TIME: 2 hours

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total*
  • 2 tablespoons extra-virgin olive oil*
  • Kosher salt and freshly ground black pepper
  • 10 whole stems thyme, plus 1 tablespoon picked thyme leaves*
  • 6 tablespoons (3/4 stick) unsalted butter*
  • 2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups)*
  • 1 small yellow onion, finely sliced (about 3/4 cup)*
  • 1 quart homemade or store-bought low-sodium vegetable or chicken stock
  • 2 bay leaves
  • 3 tablespoons maple syrup*
  • 1 tablespoon juice from 1 lemon

Directions

  • 1. Adjust oven rack to lower-middle position and preheat oven to 375°F. Split pumpkins in half with a heavy chef’s knife. Scoop out the seeds and discard or save for another use. Rub pumpkins on all surfaces with oil and season with salt and pepper. Place cut-side-down on a foil-lined rimmed baking sheet and place in oven. Scatter whole thyme stems on top. Roast until tender, flipping halfway through cooking, 1 to 1 1/2 hours total. Remove from oven and let rest until cool enough to handle.
  • 2. Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add leeks and onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add stock and maple syrup and bring to a simmer.
  • 3. Using a large spoon, scoop the flesh out of the pumpkin and add it to the pot. Discard stem and skins. Let simmer for 15 minutes longer, then remove bay leaves and discard.
  • 4. Puree soup in a blender in batches until completely smooth, straining through a fine mesh strainer to catch any particles or fibers. Season soup to taste with salt and pepper.
  • 5. To serve, heat remaining four tablespoons butter in a small skillet over medium heat, swirling constantly, until foam subsides and butter takes on a deep brown color with a nutty aroma, about 1 minute. Remove from heat and add remaining tablespoon thyme leaves (they’ll crackle as they hit the hot butter). Add lemon juice and season brown butter to taste with salt.
  • 6. Ladle soup into serving bowls and drizzle with thyme brown butter. Serve immediately.

Filed Under: News, Seasonal Recipes Tagged With: fall recipes, pumpkin soup, Saratoga Farmers' Market, Seasonal cooking, thyme

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We are honored to be nominated as one of the Best We are honored to be nominated as one of the Best Farmers’ Markets in the Capital Region for the Times Union’s Best of 2021! Thank you to all of our amazing customers and community for your continued support! You can vote for us daily under the category “Goods & Services” using this link: https://www.timesunion.com/bestof2021/ 
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#timesunionbestof2021 #timesunionbestof #saratogafarmersmarket #farmersmarket 
#supportlocal #shoplocal #saratogany #saratogasprings
Starting off the week with another MCM (Market Cru Starting off the week with another MCM (Market Crush Monday!) This week we talked to Kim from Mugzy’s Barkery who brings healthy, locally made dog treats to the market. 
 
1. How did Mugzy’s Barkery get started? 
My sister Jaime started the business just over 5 years ago to have a healthier treat option to give her beloved Olde English Bulldog, Mugzy. Our treats are all natural and organic, providing a healthy alternative to mass-produced treats for caring dog parents. 
 
 2. What’s your favorite part about vending at the market?
Definitely getting to see all the dogs! The funny thing is I know all our regular customer’s dogs by name, not the owners. 
 
3. What are your most popular treat flavors?
Pumpkin paws (grain-free biscuits) and the pupcakes (a bite-sized treat) are really popular with the dogs but we also have flavors like PB cookie cups, apple cheddar training treats, banana buddies and more, so something to fit any pup’s tastes!
 
The PB cookie cups have been tried and approved by our market assistant’s dog, Lacey! 
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#saratogafarmersmarket #farmersmarket #saratoga #upstateny #shoplocal #saratogadog #farmersmarketfresh #mugzysbarkery #dogtreats #healthydogtreats
No need for an international flight when you can j No need for an international flight when you can journey around the world at the market! 🌍 Between Italian, Mediterranean, and Ukrainian, our vendors bring some of their best home cuisines to the market.
 
Have you tried My Dacha's Ukrainian food yet? Choose from lots of delicious options like pierogies, stuffed cabbage, kielbasa, or opt for sweet crepes. 🥟🤤 (If you've tried their food, what's your favorite?!)

We're open this Saturday, 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #food #ukrainian #pierogies
When the food court sun hits the product just righ When the food court sun hits the product just right... 👌 Don't forget our online preorder deadline is TONIGHT at 9pm for pickup this Saturday! Give some love to your gut and grab a bottle of @junbucha365 online or at the market.
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#saratogafarmersmarket #junbucha #kombucha #probiotics #loveyourgut #farmersmarket #onlinepreordering #curbsidepickup #saratoga #saratogasprings

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