Roasted Pumpkin Soup
Servings: 6
Recipe courtesy Emeril Lagasse, 2006. When blending hot soup, let it cool 5 minutes, fill the blender no more than halfway, vent one corner of the lid and cover with a towel.
Ingredients
- 1 Pumpkin, 2 pounds, halved and seeded
- 1 tsp Salt, divided
- 1/4 tsp Black pepper, freshly ground, plus a pinch
- 3 tbsp Olive oil, divided
- 2 tsp Cinnamon, ground
- 1 tsp Allspice, ground
- 3/4 cup Onion, chopped
- 1/2 cup Carrot, chopped
- 1/4 cup Celery, chopped
- 2 tbsp Ginger, minced
- 1 tbsp Garlic, minced
- 3 1/2 cup Chicken stock
- 1/2 cup Heavy cream
- 3 tbsp Pumpkin seed oil
- 20 leaf Sage, 15 to 20 small, fried
Directions
- Preheat the oven to 400 degrees F. Season the cut sides with 1/2 teaspoon salt and 1/4 teaspoon pepper, turn cut side down on a parchment-lined sheet and drizzle with 1 tablespoon oil. Roast until golden and tender, 50 to 60 minutes. Cool, scoop out the flesh and discard the skin.
- Heat the remaining oil in a medium saucepan over medium-high heat and cook the cinnamon and allspice 1 minute, stirring. Saute the onions, carrots, celery, ginger and garlic until lightly caramelized, 3 to 4 minutes.
- Add the stock and pumpkin, bring to a boil and simmer 15 to 20 minutes, until the vegetables are soft.
- Puree until smooth. Season with the remaining salt and a pinch of pepper and stir in the cream.
- Serve 1 cup per bowl, drizzled with 2 teaspoons pumpkin seed oil and garnished with 2 or 3 fried sage leaves.