10/18/2026
With fall underway, we invite you to recreate this cozy recipe from Ucross Chef Jackie Vitale.
Chef Jackie’s Spiced Pumpkin and Tomato Soup
Ingredients:
• 2 tablespoon olive oil
• Half an onion, roughly chopped
• 1 carrot, roughly chopped
• 1 teaspoon each salt, cayenne, cinnamon, thyme, cumin
• 1 28-ounce can crushed tomatoes
• 2 delicata squash or pumpkin of your choosing, chopped into 1-inch cubes
• 2 tablespoons salt
• 1 cup water
• 1 cup coconut milk
Heat your pot over medium heat. Add olive oil, onion, and carrot, and cook, stirring occasionally, for about 8 minutes, until onions begin to soften. Add salt and spices, and stir. Add crushed tomatoes, squash, salt, and water, and bring to a boil. Maintain a simmer, and cook until the squash is very soft.* Add coconut milk, and blend. An immersion blender works, but if you want a super smooth and silky soup, use a high-powered blender like a Vitamix. Give it a final taste to see if it needs anything — more salt, a splash of maple syrup, more cayenne?
If you like, serve with a dollop of yogurt and fresh herbs like cilantro, parsley, and mint.
*If you prefer, roast the squash ahead of time. Slice in half, scoop out the seeds, slather in olive oil and salt, and roast, cut-side-down, in an oven heated to 425 °F for about 40 minutes or until squash is very soft.
Bon Appétit!
