Pumpkin Soup

INGREDIENTS:

1 pumpkin, about 10 inches in diameter
1 onion, sliced fine
1 clove garlic, minced
4 cups chicken or vegetable stock
Salt and pepper
Olive Oil
1 tablespoon, butter

METHOD:

Cut pumpkin into quarters. Oil each piece and roast in a preheated 400°F oven until it softens and you can smell sugars. Cool the pumpkin and remove the skin.

Sauté onion and garlic in butter until transparent. Add pumpkin and cook for 5 minutes more. Add stock, bring to a boil, then reduce to a simmer and cook until ingredients are soft. Add salt and pepper.

Transfer mixture to blender and process until pureed. Strain the mixture using a fine mesh strainer. Adjust seasoning and serve as is, or choose one of the variations below.

VARIATIONS:

  • Use a dry sherry to lift the flavors.
  • Use curry powder when sauteing the onion and garlic.
  • Use other squashes such as delicata and/or kabocha, etc.
  • Serve with a crouton with melted Brie floating in the soup.
  • Garnish with a drizzle of toasted pumpkin seed oil and crushed pumpkin seeds.
  • Garnish with a fried onion frizz or garlic chips.
  • Season with cumin and coriander seed and add cilantro. Top with chipotle crema.
  • Use freshly minced ginger with the onions to perk up the flavor.
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