Time Traveling Table

Here’s a recipe for a Pumpkin Soup using ingredients and methods that would have been accessible in 1300 AD America. This soup relies on simple cooking methods like roasting and boiling, which could be done over an open fire.

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Recipe

Ingredients:

A Quick Note on the Ingredients: If there’s an ingredient below that doesn’t appeal to you or isn’t available at your store, don’t stress, just skip it, find a similar substitute, or let this recipe inspire you to add your own twist. Back in this time period, recipes didn’t exist in the structured way we know them today. People used whatever they had on hand, and measurements were more of a “feel it out” situation. So embrace the spirit of the age and make it yours!

• 1 small pumpkin* (or similar squash, like acorn or butternut squash)
• 2 cups water
• 1 small handful of wild onions
• 1-2 sprigs of wild herbs for flavor (such as sage or wild thyme)
• Salt
• Optional garnish: roasted pumpkin seeds or a drizzle of maple sap for sweetness

Instructions:

1. Prepare the Pumpkin:
   • By Fire:
     • Slice the pumpkin in half, remove the seeds, and set them aside for later.
       • Place the pumpkin halves near the fire to roast. Position them so they receive indirect heat (such as placing them near hot stones or on the edges of the fire).
       • Allow the pumpkin to roast until the flesh is soft and can be scooped out easily with a spoon.
   • By Oven
     • Preheat oven to 400℉ (200℃).
     • Cut the pumpkin in half, scoop out the seeds, and cut into large chunks
     • Place the pumpkin pieces on a baking sheet, and roast in the oven for about 30-40 minutes, or until the pumpkin is tender and caramelized on the edges. Let it cool slightly, then peel and scoop out the flesh.
2. Prepare the Soup Base:
   • While the pumpkin roasts, heat the water in a clay pot or other heat-safe vessel..
   • Roughly chop the wild onions and add them to the pot. Let them simmer for a few minutes to infuse their flavor into the water.
3. Combine Ingredients:
   • Once the pumpkin is soft, scoop out the flesh and add it to the pot with the simmering water and onions.
   • Stir the pumpkin into the water, mashing it gently with a spoon or wooden tool until it creates a thick, smooth soup.
   • Add wild herbs for flavor, letting them steep for a few minutes, then remove if desired.
4. Final Seasoning and Garnish:
   • Add a pinch of salt to taste.
   • Garnish with roasted pumpkin seeds for a bit of crunch or a drizzle of maple sap for a hint of sweetness.
5. Serve:
   • Ladle the soup into bowls or hollowed-out pumpkin shells for an earthy presentation.

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This pumpkin soup is simple yet flavorful, with the earthy taste of roasted pumpkin and herbs, and was made using accessible cooking tools and ingredients of the time. Enjoy the subtle, natural flavors!

Notes:

If you aren’t interested in roasting your own gourd, you can absolutely use canned pumpkin for this recipe! Substitute the roasted pumpkin with about 1 to 1.5 cups of canned pumpkin for a similar thickness and flavor. Since canned pumpkin is already cooked and puréed, you can skip the roasting step and add it directly to the pot after the onions have simmered.From there, follow the remaining steps to add flavor with herbs and seasonings. Enjoy the quicker prep!