Ingredients
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2
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1
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2
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1
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2
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1
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3
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1
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Directions
Fresh Pumpkin Soup by Kerry Simon, One of my favorite star chef’s, this sounds divine Found it on Food Network Prep time does not include time to roast the pumpkin, The recipe as it is written lacked something that would make it stand out I substituted coconut oil for the butter and coconut milk for the cream Further added a bit of nutmeg, fresh ground allspice and a dash of cinnamon Added about 2 tablespoons of honey to take away some of the onion flavor (was a bit strong) A pinch of cayenne pepper gave it just enough kick Lastly I add about 2 tablespoons of agave necter Just a bit of each spice so it doesn’t taste like pie filling I froze 1/2 in a canning jar to eat is a few weeks It was a great starter recipe that has all kinds of possibilities Example: change the spice to some parsley, rosemary and blend in some sun dried tomatoes and serve with warm rolls or garlic bread As a final note I also doubled the pumpkin When I cook I like to have enough to freeze Thanks for sharing your recipe , This recipe was not what I had expected I ended having to add tons of spice to make it taste like anything I would suggest to add a hint of clove, nutmeg, tiny amount of thyme, salt / pepper, pure maple syrup, more sage and if you have it ‘ allspice Pumpkin take on flavors and just cooking with onion and apples is super bland and bitter try a little spice and it will just be better overall
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Steps
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1
Done
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In a Stockpot Over Medium Heat, Melt Butter and Saute Onion, Carrot, Apple, and Sage Until All Are Tender, Add Roasted Pumpkin and Cook About 8 to 10 Minutes. |
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2
Done
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Puree the Mixture in a Food Mill; If You Do not Have a Food Mill, Then Puree in a Food Processor or Blender (might Need to Add Broth in the Blender). Return the Puree to the Stockpot, Add the Chicken Stock and Simmer For 15 Minutes. |
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3
Done
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Then Add the Cream and Simmer For 5 More Minutes, Lowering the Heat If Necessary So It Does not Boil. Season, to Taste, With Salt and Pepper. |
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4
Done
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Divide Soup Among 4 Soup Bowls and Serve Immediately. |
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5
Done
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Cooks Note: to Roast Pumpkin, Preheat Oven to 400 Degrees F. Cut Whole Pumpkin in Half and Then Cut Each Half Into Several Pieces. Discard Seeds or Reserve For Another Use. Place Pumpkin on a Baking Sheet, Drizzle With Olive Oil, and Season With Salt and Pepper. Roast in Oven Until Tender but not Falling Apart, About 30 to 40 Minutes. Let Cool, Peel Away Skin, and Dice. |
