Pumpkin Soup
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WHAT YOU NEED:
2 Tbsp olive oil One small sugar pumpkin 15 oz can of pumpkin puree or small winter golden squash 4 medium size red potatoes 1 onion 2 carrots 6-7 cloves garlic 3 Tbsp fresh thyme 1-3 tsp cinnamon 4-6 cups broth 1/2 cup heavy cream |
METHOD:
Cut the top off the pumpkin and scoop out the inside. Separate the flesh from the seeds; keep both. Set aside the hollowed-out pumpkin. If using winter golden squash, remove the peel and seeds and dice the flesh.
Heat oil in a large soup pot. Dice onion and carrots and add to pot. Sauce until onions are translucent. Peel and dice potatoes.
Add 4 cups broth, potatoes, pumpkin flesh, canned pumpkin puree or squash, garlic, thyme, and cinnamon. Bring to a boil and then simmer until pumpkin and potatoes are cooked.
While the soup is simmering, roast pumpkin seeds in a sauté pan with some oil. Salt lightly and add some cayenne pepper or paprika to taste. Sautee until crunchy but not burned.
Once the soup is done, remove it from the heat and use an immersion blender to blend it in the pot until creamed. Add additional broth if the soup is too thick. Add cream and mix well. Salt and pepper to taste. Add extra spice if needed.
While the soup is cooling, cook the hollowed-out pumpkin shell. This can be done in the oven at 425 F. You can also use a small blow torch on the inside of the shell and rim. Or you can heat the grill and place the pumpkin shell face down over a small pile of coals. This will add a nice, charred rim. Use the cooked shell as a serving bowl. Do not serve soup in an uncooked shell.
Serve with roasted seeds, grated Romano cheese, or a dash of sour cream.
Cut the top off the pumpkin and scoop out the inside. Separate the flesh from the seeds; keep both. Set aside the hollowed-out pumpkin. If using winter golden squash, remove the peel and seeds and dice the flesh.
Heat oil in a large soup pot. Dice onion and carrots and add to pot. Sauce until onions are translucent. Peel and dice potatoes.
Add 4 cups broth, potatoes, pumpkin flesh, canned pumpkin puree or squash, garlic, thyme, and cinnamon. Bring to a boil and then simmer until pumpkin and potatoes are cooked.
While the soup is simmering, roast pumpkin seeds in a sauté pan with some oil. Salt lightly and add some cayenne pepper or paprika to taste. Sautee until crunchy but not burned.
Once the soup is done, remove it from the heat and use an immersion blender to blend it in the pot until creamed. Add additional broth if the soup is too thick. Add cream and mix well. Salt and pepper to taste. Add extra spice if needed.
While the soup is cooling, cook the hollowed-out pumpkin shell. This can be done in the oven at 425 F. You can also use a small blow torch on the inside of the shell and rim. Or you can heat the grill and place the pumpkin shell face down over a small pile of coals. This will add a nice, charred rim. Use the cooked shell as a serving bowl. Do not serve soup in an uncooked shell.
Serve with roasted seeds, grated Romano cheese, or a dash of sour cream.