While Barovia isn’t exactly known for it’s local produce (rather the lack of it), there are some things that still grow here. Pumpkins, of course, but no-one seems surprised to know that. Root vegetables as well. Stone fruits are almost always around and are beloved in local cuisine. During the autumn months, there’s a huge windfall of things like pears and plums, and it infuses it’s way into my cooking year after year.
This year, I’m preparing a huge batch of this soup to take to the dusk elves. The rebuilding efforts of their village are going well, and something warm and hearty will hopefully keep their strength up.
- 1 1/2 lbs worth of fresh pumpkin, with seeds and fibers already removed. Cut into chunks.
- 1 tbsp olive oil
- 1 tbsp butter
- 1/3 cup finely chopped onion
- 3 tbsp minced shallot
- 3 tsp grated ginger
- 1 1/2 tsp rosemary
- 1 tsp thyme
- 2 tsp salt
- 2 pears, peeled and chopped
- 4 cups of broth, chicken preferred
- 1/2 cup milk
Preheat oven to 400F. Brush each piece of pumpkin with the oil, and set in oven for 45 minutes to allow it to roast. It will be done when you’re able to poke it with a fork, and it goes in without much force. Allow to cool to the touch, then mash it up.
Take 3 1/2 cups of the pumpkin, set aside.
Heat butter in a pot over medium heat, then add the onion and shallots and allow them to cook until onions are slightly translucent. Add the herbs and salt, mix, then toss in the pumpkin and cook until coated and warm. Add pear pieces. Follow with brother and cook for 30 minutes.
Mash the soup well a little at a time, until creamy, then return to the pot and add milk, mixing well. Turn flame to low and allow to heat through, then serve.
(OOC: Use a blender or immersion blender rather than mashing the soup mix out, you’ll save yourself like an hour of time.)