Friday, August 14, 2015

Fresh Pumpkin Soup served with Roasted Pumpkin Seeds

I've posted several recipes using fresh Sugar Pumpkins. Here's a simple Fall Pumpkin Soup recipe.

Fresh Sugar Pumpkins for cooking.

My Enameled Cast Iron Pumpkin Pot

Here's what you'll need:
Preheat the oven to 350 degrees.

1 - (2 lb.) Fresh Sugar Pumpkin
3/4 C Heavy Cream
1 tsp Nutmeg
1 tsp Ground Ginger
1 TBS Brown Sugar
Olive Oil
Salt and Pepper to taste.

In a small mixing bowl:
Cleaned Pumpkin Seeds
A bit of Olive Oil
Toss to coat well
Roast on a Sheet Pan in a single layer for 10 minutes, just until crunchy.
Remove to a rack and cool completely.

In a covered Soup Pot or Dutch Oven:
A small amount of Water.
Cover and cook on Medium high heat until tender, checking often.

Purée with a hand held Immersion Blender.

Stir in:
Mix well to combine.

Reduce heat to medium and cook an additional 5 minutes.

Serve Garnished with Roasted Pumpkin Seeds.

Peace in the Kitchen!

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