Roasted Pumpkin - Cider Soup

Recipe by Ms B.
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Cut pumpkin in half and scoop out seeds.
  • Place in shallow roasting pan, cut sides up.
  • Divide butter and brown sugar among cavities.
  • Arrange onion, carrots,garlic and apple around pumpkin.
  • Sprinkle with rosemary and salt and pepper.
  • Pour 2 cups of stock around vegetables and cover pan with foil.
  • Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
  • Scoop pumpkin out of skin.
  • Squeeze garlic out of skin.
  • Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
  • (Can be made to this point and refrigerated for 2 days).
  • Transfer puree to a large saucepan and whisk in cider.
  • Add as much of remaining stock as necessary to achieved desired consistency.
  • Season with mace and ginger.
  • Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
  • Re season with salt and pepper if necessary.
  • Serve in soup bowls with a dollop of creme fraiche.
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