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1
In a small bowl, stir all the spice mix ingredients together.
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2
To Make The Sauce: Heat the oil in a medium saucepan over medium heat.
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3
Saute the squash and onion for about 5 minutes, or until the onion softens.
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4
Add the vegetable stock and bring to a slow simmer.
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5
Cook for 15 to 20 minutes, or until the squash is tender when pierced with a fork.
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6
Season to taste with the spice mix, salt, pepper, and sugar, if necessary.
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7
Transfer the vegetables and stock to a blender or food processor and puree until smooth.
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8
If using a blender, you may have to do this in batches.
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9
Return to the saucepan, cover, and keep warm.
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10
If the sauce cools before it's time to add it to the other vegetables, heat it very gently over low heat until just hot.
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11
Do not let it boil.
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12
Preheat the oven to 400F.
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13
Cut the top off the pumpkin as though you were going to make a Halloween jack-o-lantern.
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14
Seed and scrape the inside of the pumpkin.
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15
Clean and reserve the seeds.
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16
Rub the lid and the inside of the pumpkin with 1/4 cup of the spice mix.
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17
Wrap both the lid and the pumpkin completely in aluminum foil.
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18
Bake for 45 to 55 minutes, or until the pumpkin is fork-tender.
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19
Spread the rutabaga cubes on a lightly oiled baking pan and roast for about 30 minutes, or until fork-tender.
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20
Spread the squash and turnip cubes on a baking sheet and roast for 5 to 20 minutes, or until fork-tender.
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21
Spread the cipollini and pearl onions on a lightly oiled baking sheet and roast for 8 to 10 minutes, or until softened.
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22
Transfer the onions to a bowl and let cool.
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23
When cool to the touch, peel the onions.
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24
Meanwhile, heat a large saucepan over medium heat.
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25
Add the olive oil and saute the leeks, onions, cinnamon sticks, nutmeg, and jalapeno until the leeks begin to melt.
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26
Add the roasted rutabaga, squash, and turnip and cook until heated through.
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27
Add the hot squash sauce and the Yukon Gold and Peruvian potatoes and bring to a simmer.
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28
Remove from the heat, remove the cinnamon sticks, and sprinkle with the herbs.
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29
Stir them gently into the stew.
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30
Remove the pumpkin from the oven and stand it upright.
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31
Ladle the stew into the cavity of the pumpkin.
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32
Lay a slice of toast in the bottom of 8 warmed soup bowls.
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33
Sprinkle a little of the spice mix on the rim of the pumpkin.
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34
Use a carving knife to cut thin slices off the pumpkin rim.
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35
Arrange the slices around the bread, then ladle the stew over the bread.
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36
Sprinkle the freshly cut rim of the pumpkin with more spice mix, and sprinkle the stew with more coarsely chopped herbs.
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37
Repeat the process until the stew and pumpkin are gone.
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38
You may have a little leftover pumpkin, but not to worry!
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39
Puree it with some spice mix and brown sugar and use as you would canned pumpkin to make pumpkin pie.
