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Pumpkin Soup Recipe

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This recipe for Pumpkin Soup is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 2-pound cheese pumpkin or any orange-flesh pumpkin
Non-aerosol cooking spray
Salt and pepper
¼ teaspoon grated nutmeg
⅛ teaspoon ground allspice
½ teaspoon smoked sweet paprika
6 cups stock or bone broth
1 inch ginger, sliced
2 bay leaves
3 cloves garlic, crushed
1 small onion, halved 
¾ cup crème fraiche, sour cream or heavy cream, optional
Directions:
Directions:
For the Pumpkin Soup, preheat oven to 425˚F.

Halve pumpkin with a serrated knife and scoop out fibrous material, rinse and toast seeds if you like texture and taste of them. Spray the pumpkin and season liberally: salt, pepper, nutmeg, allspice, and paprika. Roast cut-side down 35 to 40 minutes to tender, let stand to cool, scoop all flesh into food processor and puree.

Heat stock and 2 cups water to boil with ginger, bay, garlic, and onion, reduce by ⅓ at low bubble, then remove from heat, strain, return to pot and whisk in puree and, if using, the cream.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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