Roasted Pumpkin SoupOct 19th, 2012 | By Cecilia | Category: blog, cook something, soups and salads
Pamela Nevarez-Fisher, who submitted this recipe, says it is inspired by one created by Chef Emeril Lagasse.
Roasted Pumpkin Soup with Crème Fraiche Garnish
Makes 6 first course servings
- 1 (2 pound) pumpkin, halved and seeds removed*
- 1 teaspoon salt
- 1/4 plus a pinch freshly ground black pepper
- 3 tablespoons olive oil
- 1 teaspoon ground allspice
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 1/4 cup chopped celery
- 1 tablespoon minced garlic
- 31/2 cups chicken stock
- 1/2 cup heavy cream
- 2 Tbsp. crème fraiche
- 1/4 cup chopped parsley
Preheat the oven to 400 degrees F.
- Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes.
- Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Compost the skin.
- Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes.
- Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
- Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
- Warm the soup bowls before serving by filling with hot water for several minutes; pour out the water, wipe dry.
To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle with a dab of crème fraiche and chopped parsley.
This soup is also delicious with a few toasted pumpkin seeds on top.
* After you remove seeds from pumpkin, you can save some to plant and grow your own crop, or you can roast them for a tasty treat. To roast pumpkin seeds, clean them of all pumpkin goo, and then place them in a single layer on a parchment lined baking sheet. Sprinkle with sea salt (chipotle powder is also good) and put in a 350° oven, stirring once, until they begin to brown slightly around the edges. Remove from oven, cool, and store in a self-sealing bag or airtight container and enjoy.