Roasted Pumpkin Soup
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 3 1⁄2 lbs pie pumpkin, halved and seeded
- olive oil
- salt
- 3 1⁄2 tablespoons unsalted butter
- 3 1⁄2 large leeks, white part only, thoroughly cleaned, chopped
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced fresh ginger
- 6 cups vegetable stock, divided
- dry sherry
- white pepper
- salt
- 3⁄4 cup half-and-half
- 1 pinch ground cloves
- cinnamon
- 1 pinch nutmeg
- honey
- snipped chives
- roasted pumpkin seeds
directions
- Heat oven to 400. Place pumpkin cut-side-down on an oiled baking sheet. Bake until easily pierced with a fork, 35-45 minutes. Let cool. Then, scoop the pulp out of the pumpkin. Discard the skin.
- Melt butter in a soup pot over medium-low heat. Add leeks and ginger. Stir for 5-10 minutes until tender but not browned.
- Stir in pumpkin with 4 cups of vegetable stock. Bring to a simmer and cook for 20 minutes while stirring and breaking up solids with a spoon.
- Puree until smooth.
- Return to the pot and stir in remaining vegetable stock, salt, pepper, cinnamon, cloves, half and half, honey and sherry. Heat through.
- Garnish with chives and seeds.
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RECIPE SUBMITTED BY
Ellen Duffy
Manchester, New Hampshire
My favorite thing about cooking is that it inspires the exchange of information and ideas; everyone on this planet can find common ground within the topic of food, because we all eat it!
I take any opportunity that I can to learn more about a person or culture through food. Each time that I find an unfamiliar ingredient, whether at a farmers' market or an ethnic grocery, I ask questions, do research and find out whatever I can. More often than not, I end up embarking on a journey that leads me to newfound knowledge of another way of life, and people who I would never have known or had the chance to talk with. Then I share my food and story with others. For me, nothing compares with that experience. Food inspires learning and connects all of us.