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Recipes // Soups // Chef Cardie's Pumpkin Soup with Toasted Pumpkin Seeds

Chef Cardie's Pumpkin Soup with Toasted Pumpkin Seeds

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Ingredients:
  • 6 cups pumpkin puree (not pumpkin pie mix). Fresh pumpkin can also be used.
  • 2 tablespoons of curry powder (or to taste)
  • 2 tablespoons of cinnamon
  • 2 garlic heads roasted and the cloves squeezed out (recipe follows)
  • 1 stick unsalted butter (1/2 cup) mixed with 5 tablespoons of flour to make a roux
  • 2 tablespoons olive oil
  • A few shakes of hot sauce such as Tabasco (optional)
  • 2 tablespoons of canola oil (for pumpkin seeds)
  • Freshly ground black pepper to taste
  • Kosher salt to taste
  • 2 large onions finely chopped
  • 5 celery stalks, chopped
  • 10 cups low sodium chicken stock or homemade stock
  • 1/4 cup of honey
  • 2 teaspoons fresh ginger, minced
  • 1/2 teaspoon freshly grated nutmeg
  • 4-6 ounces of half and half or skim milk (optional)
  • 2 bay leafs
  • Roasted pumpkin seeds (recipe follows)
Directions:
  1. Place 3 tablespoons butter and some olive oil in a soup pot. Add the onion, celery and curry, cooking over medium heat. Stir and cook vegetables are translucent and softened (not browned), for about 10 minutes.
  2. Using a bit of the chicken stock as well, place vegetables and caramelized garlic into a food blender and puree until lumpy and mostly liquefied. Add to soup pot.
  3. Add pumpkin puree, the bay leafs and chicken stock to pot and stir everything until pumpkin has dissolved.
  4. Add the ginger and the nutmeg and the honey.
  5. In a separate sauté pan, cook the butter and flour together for 5 minutes to form a  roux. This can be added to thicken the soup slightly.
  6. Bring entire mixture a simmer and cook for 30 minutes. Remove the bay leaf. Puree the soup with an immersion blender.
  7. Stir in the half and half or skim milk. Return to the heat. DO NOT BOIL OR BURN!
  8. Taste soup and adjust seasonings accordingly.
  9. Serve in mini cleaned up pumpkins, ceramic pumpkins or soup bowls. Garnish with chopped chives and roasted pumpkin seeds.

How to Roast Pumpkin Seeds

Preheat the oven to 250 degrees. Place the seeds from a fresh pumpkin in a colander. Run cold running water over the seeds to remove the strings and flesh. Dry the seeds with a paper towel and spread out onto sheet pan with some aluminum foil and non stick spray. Melt 1 tablespoon of butter, pour over seeds and toss to coat. Sprinkle with some kosher salt. Bake in oven for  45-50 minutes. Check them from time to time so they don't burn and stir once or twice.

How to Caramelize Garlic

Preheat oven to 425 degrees, Remove the top 1/4 part of each garlic head exposing the cloves. Place cloves on aluminum foil. Season the tops with a bit of olive oil, salt and pepper and wrap cloves up in the foil. Place on baking sheet and roast them in oven for 45-50 minutes.  Let heads cool and then squeeze out cloves.

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