Roasted Pumpkin Soup Bowls Recipes

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

ROASTED PUMPKIN SOUP BOWLS

Steps:

• Spray inside and outside of pumpkin with cooking spray.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place pumpkin, pulp-side down, on the grate. Close the lid. Grill until tender, 15 to 20 minutes. Turn over, skin-side down; grill until pulp is very soft and lightly charred, 20 to 30 minutes. Reduce heat as necessary to keep the grill temperature below 450 degrees F (232 degrees C). Let pumpkin cool on the grill.
• Melt butter in a large pot over medium-high heat. Add onions; saute until translucent and lightly browned, about 5 minutes. Add vegetable stock, cornstarch, and curry powder; bring to a boil. Cook and stir until thick and foamy and cornstarch is dissolved, 1 to 2 minutes. Reduce heat to medium.
• Scoop pulp out of the pumpkin, reserving the hard shell to use as bowl. Add pulp to the stock mixture, breaking up any large lumps. Stir in milk, sour cream, soy sauce, and sugar. Blend soup with an immersion blender until smooth. Stir in nutmeg, salt, and pepper.
• Reduce heat to medium-low. Cook, stirring constantly, until just starting to boil, 5 to 7 minutes. Remove from heat. Serve in the pumpkin shells.

PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS

Steps:

• Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
• In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
• While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
• Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.

ROASTED PUMPKIN SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
• Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
• Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
• To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.