[personal profile] jenn_unplugged
This is a recipe I've used for years, one I sort of made up and sort of copied from somewhere else. It works for almost every kind of veggie, and it's pretty straightforward to use. I made it yesterday with pumpkin, and on a whim took a bunch of pictures of the process. I thought I would post them here. :-)



For this recipe I used pumpkin. I had two small pie pumpkins, and though I only need one for the soup, I cut up and roasted both of them. The other will be made into pumpkin bread later today. I just cut these into fourths, cleaned out the seeds, rubbed them with olive oil, and then roasted them at 350 for about 45 minutes. With whatever veggie you're using, you basically just have to watch it while roasting to see when it's done. Roasting brings out the sweetness in veggies, and it's actually hard to over-roast them for this recipe.

Pumpkin Soup 1

All good soups start with mirepoix: celery, carrots, and onions, sauteed in butter and olive oil. I also threw in a little garlic after the veggies started to get translucent.

Pumpkin Soup 2

After the veggies were starting to get soft, I deglazed with some white wine (I used a chardonnay here) and then added about 3 cups of chicken stock. It's better if you make your own, of course, but we like to use demi-glace when we don't have time to make it.

Pumpkin Soup 3

Meanwhile, the pumpkin seeds are toasting in the oven. I don't wash them, just pick over them a bit, toss with a couple of tablespoons of melted butter, sprinkle with salt, and then roast at 300 for about 45 minutes.

Pumpkin Soup 4

The nice thing about roasting squashes is that you don't have to peel them first. The peels slide right off. This is the flesh of one small pumpkin, maybe about two cups?

Pumpkin Soup 5

The mirepoix with the wine and stock added has been simmering for a few minutes, and now I add the pumpkin. This will simmer another 5 minutes or so, until the carrots are fork tender.

Pumpkin Soup 6

When the soup is ready, it needs to be pureed. This is easiest with an immersion blender, but you could also use a food processor or a blender.

Pumpkin Soup 7

After blending:

Pumpkin Soup 8

Then add a little cream (I had half-n-half on hand), and salt and pepper to taste.

Pumpkin Soup 9

The finished soup! I like to put a little dollop of mascarpone cheese in a soup like this, and sprinkle with the toasted pumpkin seeds. Yum!

Pumpkin Soup 10
From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

March 2013

S M T W T F S
     12
3456789
1011121314 1516
17181920212223
24252627282930
31      

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 21st, 2017 06:47 am
Powered by Dreamwidth Studios