Tuesday, November 8, 2011

Sugar Pie Pumpkin Soup

Hello out there! Here is my first ever blog post, which is very exciting. I'm still figuring out what the formatting looks like, so don't judge to harshly yet. And please, stay tuned for more!

To start out, I'm going to talk about a dinner I made a few weekends ago. I recieved a Sugar Pie Pumpkin in my CSA (community supported agriculture) box, and had no clue what to do with it! Luckily, they included a soup recipe, which turned out delicious! We paired the soup with half an organic avocado filled with olive oil and home-made red wine vinegar, and a whole-wheat sourdough toast topped with goat cheese. A delicious way to celebrate Halloween!

Sugar Pie Pumpkin Soup
1 Sugar Pie Pumpkin, about 4-5 pounds (make sure it's the edible kind!)
1/2C Shallots, minced
3T Butter
1t Salt
1 1/2 T Maple Syrup
1/4t Nutmeg
1/4t White Pepper
5C Chicken (or veggie) Broth
1/4 Cream (optional)

1. Wash the pumpkin, and cut in in half length-wise (from top to bottom). Scoop out the seeds and stringy parts, and set aside the seeds to cook later. Line a baking sheet with foil, and put the pumpkin cut side down. Bake in the oven, 375 degrees for about an hour, until the pumpkin is soft. Let it cool, then scrape the cold pumpkin out of the skin. Put in a bowl, and mash with a potato masher until it is smooth. (This part can be done in advance.)

2. When you're ready to make the soup...Peel and mince the shallots. Heat butter in a large, heavy saucepan and cook the shallots over low heath until soft.

3. Add broth and turn heat up to medium, heat until it just starts to simmer. Add all the spices and stir. Add the pumpkin a little bit at a time, stirring until until blended.

4. When everything is mixed together well, turn off the heat and stir in the cream. Serve!

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