Roasted Pumpkin Soup

Provided by Vicky McCaffree

Adapted by StarChefs.com

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Saved by 17 people
Viewed 47 Times
Shared 2 Times

Prep: 10 mins
Cook: 1 hr.
Ready in: 1 hr., 10 mins

Serves:

Ingredients

3 pound sugar pumpkin or small pumpkin, halved and seeded
3 tablespoon olive oil
1 1/2 cup onion, chopped
1 large leek, white part only, sliced
1 small parsnip, peeled and chopped
1 bay leaf
2 sprig large thyme
1 clove whole
6 cup chicken stock
1 tablespoon sherry vinegar
1 cup heavy cream
Salt and fresh ground pepper, to taste
1/2 cup toasted pumpkin seeds, hulled

Cooking Instructions

Method:

Preheat oven to 400°F. Lightly rub the cut side of the pumpkin with olive oil and place cut side down on a baking sheet. Bake about 50 minutes or until fork tender. When cool enough to handle, scoop out the pulp. There should be about 4 cups.

In a medium saucepan heat the olive oil over medium low heat and add the onions, leek and parsnip and cook until soft. Add the pumpkin, herbs, spices and stock and bring to a boil. Reduce to a simmer and cook about 20 minutes.

Puree soup in a blender and return to the pan. Add sherry vinegar and cream. Simmer for about 5 minutes and season to taste with salt and freshly ground pepper. Garnish with toasted pumpkin seeds.

Round out the Meal:

With peasant bread and a watercress salad with dried cranberries and pumpkin seeds for a vegetarian dinner. For a heartier meal, serve a charcouterie plate with a variety of salamis and cheeses.