Rec: Roasted Pumpkin Soup

[Jane]

roasted pumpkin soup

use buttercup pumpkin if you can find it, or another variety such as sugar pumpkin.

1 pumpkin (3 1/2 pounds) halved and seeded (save the seeds)
3 tablespoons olive oil
Salt and pepper, to taste
4 tablespoons ( 1/2 stick) unsalted butter
1 large onion, coarsely chopped
4 whole cloves garlic
1 teaspoon dried thyme
Few leaves fresh sage, chopped
1 quart chicken stock, heated to warm
1 cup heavy cream

Set the oven at 350 degrees.

In a roasting pan, set pumpkin halves cut sides down. Add enough water to shallowly cover the bottom of the pan. Roast for about 50 to 60 minutes or until pumpkin is caramelized and tender when pierced with a skewer.

Set aside to cool.

Meanwhile, rinse the pumpkin seeds. Pat them dry with paper towels. Toss them with 1 tablespoon of the oil.

Spread them on a rimmed baking sheet and sprinkle with salt. Toast them in the oven for 15 to 20 minutes or until they are dry and crisp.

In a soup pot over medium heat, heat the remaining 2 tablespoons oil. Add the butter, and when it melts, add the onion and garlic. Cook, stirring often, for 3 minutes.

Scoop the flesh from the pumpkin shells. Add the pumpkin, thyme, and sage to the onion mixture. Cook, stirring, for 5 minutes.

Stir in the stock, salt, and pepper. Bring to a boil, stirring. Lower the heat and simmer the soup for 10 minutes.

Let the soup cool slightly. In a blender, puree it in batches.

Return the soup to a clean pot and stir in cream. Heat gently without boiling. Ladle into bowls or pumpkin tureens (see accompanying recipe) and sprinkle with toasted pumpkin seeds.

Serves 6

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