Happy Halloween! Today was the perfect day to make a comforting bowl of soup. And what better day than to use a pumpkin for the bowl!
This recipe comes from Food Network Magazine October 2010. You'll need:
4 small baking pumpkins, acorn squash or sweet dumpling squash
2 t. sugar
kosher salt
3 T. unsalted butter
1/2 small onion, chopped
2 sprigs thyme
1 medium butternut squash about 2 pounds, peeled and cut into 1 inch pieces
1 t. sugar
3 T. heavy cream (optional) but why WOULDN'T you want to use heavy cream??
Freshly ground pepper
Toppings:
Pepitas (hulled green pumpkin seeds)
Sunflower seeds
Sourdough or pumpernickel croutons
Paprika
Crumbled bacon
Fried onions
Fried sage or parsley leaves
Make the bowls: Preheat the oven to 400 degrees. Use a paring knife to cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each pumpkin with 1/2 t. each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender 20 - 35 minutes, depending on their size.
While they roast, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 t. salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 - 4 minutes.
Add 3-4 cups of water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 - 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender. Add cream and stir gently.
Remove pumpkins from oven.
Taste to add salt and pepper if desired. Ladle the soup into the pumpkin bowls and add whichever toppings you desire.
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