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Farm Kitchen:  Roasted Pumpkin Soup  |
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peapicker
True Blue Farmgirl
716 Posts
texas
USA
716 Posts |
 Posted - Sep 17 2009 : 7:37:33 PM
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PUMPKIN SEED PESTO
3/4 cup roasted pumpkin seed
2 tablespoons pine nuts
2 tablespoons grated Parmesan cheese
6 tablespoons olive oil
1 cup lightly packed, fresh basil leaves
1/4 cup lightly packed, fresh Italian parlsley leaves
2 cloves garlic, chopped
zest from 1 lemon
salt and pepper to taste
PUMPKIN SOUP
3-4 pound pumpkin
4 garlic cloves (unpeeled)
olive oil
salt and pepper to taste
2 tablespoons olive oil
1 (8-ounce) onion, chopped
3 (6-ounce) red bell peppers roasted, peeled, seeded, and sliced
1/2 cup chopped, fresh parsley
3 tablespoons tomato paste
2 tablespoons diced, fresh gingerroot
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon crushed caraway seeds
1/2 teaspoon ground cinnamon
3/4 cup dry white wine
6 cups chicken broth
salt and pepper to taste
roasted pumpkin seeds and watercress for garnish
To make Pumpkin-Seed Pesto:
1. In food processor, combine 3/4 cup pumpkin seeds, pine nuts, Parmesan cheese, 6 tablespoons olive oil, basil, parsley, garlic, lemon zest, and salt and pepper to taste. Process until blended into a paste.
2. Pour into bowl. Press plastic wrap directly on surface of pesto. Set aside.
To make Pumpkin Soup:
1. Line baking sheet with foil. Preheat oven to 375F.
2. Halve pumpkin. Scoop out seeds and fibrous strings. Cut each half in 3 wedges. Brush pumpkin pieces and unpeeled garlic with olive oil. Arrange skin side down on baking sheet. Sprinlke with salt and pepper to taste. Cover with foil.
3. Roast at 375F for 30 minutes. Uncover and continue roasting 30 minutes until tender when pierced with a fork.
4. Cool. Remove skin from pumpkin and garlic and discard. Cut pumpkin and garlic in smaller pieces. Set aside.
5. In large pot, heat 2 tablespoons oil over medium heat. Saute onion in hot oil until translucent. Add garlic and pumpkin. Saute for 5 minutes.
6. Stir in red pepper, parsley, tomato paste, ginger, thyme, caraway, cinnamon and wine. Mix well. Bring to a simmer, stirring often.
7. Add chicken broth. Bring to a simmer. Cook slowly 10 minutes.
8. Puree in blender in several batches. Strain back into pot, discarding solids. Heat through. Season to taste with salt and pepper.
To Serve:
1. Ladle soup into serving bowls. Spoon ribbons of pesto atop each serving.
2. Garnish with pumpkin seeds arranged in flower shape and watercress sprigs.
Yield 6 servings
Note: The same total weight of butternut squash may be substituted for the pumpkin. Quarter each squash and scoop out seeds before baking, as above.
Enjoy the little things, for one day you may look back and realize they were the big things.
Robert Brault |
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1badmamawolf
True Blue Farmgirl
2199 Posts
Teresa
"Bent Fence Farms"
Ca
USA
2199 Posts |
Posted - Sep 17 2009 : 8:07:29 PM
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These sound really good, I love trying new recipes, and something new for the holidays is always fun. Thanks for posting
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
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MagnoliaWhisper
True Blue Farmgirl
2817 Posts
Heather
Haysville
Kansas
USA
2817 Posts |
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Farm Kitchen: Roasted Pumpkin Soup |
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Roasted Pumpkin Soup
