When life gives you lemons, sometimes it also gives you lots of pumpkins, and you make pumpkin soup because it seems Thanksgiving-ish.Thank you pumpkin patch.
Pumpkin soup with toasted walnuts and rosemary
Adapted from “Sunday Soup” by Betty Rosbottom
Note: The original recipe called for a more convoluted way of cooking pumpkin
than I usually use, so I went with my standard method of cutting the pumpkin in
half, scooping out the seeds and stringy bits, drizzling the inside with olive
oil and roasting, cut side down on a parchment-lined baking sheet for 30 to 40
minutes at 425 degrees, depending on size, until flesh is tender. Discard skins
and cut into chunks or puree. The original recipe called for a 5-pound pumpkin,
but all ours seem to be weighing in at 3 pounds, so I supplemented with some
canned puree to make up the difference.
Ingredients
2 tablespoon butter
1½ cups chopped leeks
5½ cups roasted pumpkin, cut in chunks or pureed
6 cup chicken stock
2 teaspoons chopped fresh rosemary leaves
2 teaspoons kosher salt
⅛
teaspoon cayenne pepper
1½ cups crème fraiche, divided
⅓
cup chopped walnuts, toasted
6 fresh rosemary sprigs for garnish
Method
In a large heavy pot, melt butter. Add leeks and cook until softened. Add
roasted pumpkin, chicken stock, rosemary, salt and cayenne. Bring to a simmer
and cook about 20 minutes. Remove from heat and let cool slightly before
pureeing mixture. Stir in 1 cup of crème fraiche and heat through. Serve with
an additional dollop of crème fraiche, walnuts and a rosemary spring. Serves 6 first-course
portions.
Rating: It seemed like it could hardly go wrong, and it didn't. Nice and creamy, with the teensy-weensiest bit of heat balancing out the sweetness of pumpkin and rosemary. Pretty too. I'd make it again, with squash if necessary if the squirrels don't plant more pumpkin patches next year.
Those pumpkin seeds got tossed with a bit of olive oil, sea salt and Tajin and roasted for 25 minutes at 375. Free snacks, another bonus.
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