Thanksgiving in Judy Grossmann’s family was always a big deal. Growing up on a farm in Washington, she says though her family had plenty, they didn’t have a lot of money. But Thanksgiving was a time to pull out all the stops – the linen, the crystal, the silver. Not to mention, the food.
Grossmann’s mother typically hosted 40-45 guests and did – almost – all of the cooking and baking herself (she relinquished the dinner rolls to Grossmann’s grandmother and the cranberry relish to Grossmann’s grandfather).
Decades later, American expat Grossmann, who’s been living in Berlin for nearly 12 years, has carried on the family tradition of preparing extraordinary Thanksgivings, but she’s also made the holiday her own. We joined her in the kitchen and learned how to make three of the dishes of her Thanksgiving feast, including a delicious, hot Curried Roasted Pumpkin and Tomato Soup (scroll down for photos of the process!).
Curried Roasted Pumpkin and Tomato Soup
2 kgs Hokkaido pumpkin, cut into thick chunks
1 kg ripe plum or cherry tomatoes, halved
8 cloves garlic, whole, unpeeled
2 large red onions, peeled and cut into wedges
2 sprigs fresh rosemary
2 sprigs thyme
3 tablespoons hot curry spice
2 teaspoons sea salt
8 tablespoons olive oil
1.5 liters vegetable broth
Place all ingredients except broth into a large bowl. Use your hands to coat everything with the olive oil. Using two large roasting pans, place the contents of the bowl evenly between the two pans. Roast uncovered at 220C for 35 minutes.
When cool enough to handle, squeeze the roasted garlic out of the skins and discard. Discard the rosemary and thyme sprigs.
Place the contents into a large pot and carefully puree using either a hand-held immersion blender or a blender (the latter in stages).
Adjust the seasoning and heat before serving.
Garnish with a bit of thick sour cream and fresh horseradish leaves.