Recipe of the Month - October
Published on October 7, 2009 - 11:46 am
Roasted Pumpkin Soup
Yield: 4 servings
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled, cored and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage leaves
3 ½ cups chicken stock
½ cup cream
Salt and freshly ground pepper
Preheat stockpot over medium heat. Add butter and sauté onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. 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.
Divide soup among 4 soup bowls and serve immediately.
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.