28 Feb Pumpkin Soup with Pumpkin Seed garnish
Use vegetable stock and omit the creme fraiche for a filling and delicious vegan recipe. Enjoy any time of the year!
3-4 cups chicken stock or veg stock
1 kabocha squash or sugar pie pumpkin
(If you’re in a hurry, use 3 cups canned pumpkin puree, but make sure it’s not flavored pie filling)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
2 Tbsp honey
2 Tbsp maple syrup
2 tsp chipotle chile puree or chipotle pepper flakes. Adjust to how much heat you like!
Salt to taste, usually 1-2 teaspoons, less if using salted stock.
Optional: 3/4 cup creme fraiche or sour cream
Roasted pumpkin seeds, see note below
1. If you’re using a squash or pumpkin, preheat oven to 425 and line a baking sheet with parchment or heavy foil. Cut squash in quarters, remove seeds, and brush with olive oil. Roast for a half hour or so, until flesh is soft when poked with a fork. Set aside until the pieces are cool enough to scoop out the flesh.
2. Bring 3 cups stock to a boil and whisk in pumpkin/ squash pieces OR puree, 1 tsp of the cinnamon, ginger, allspice, nutmeg, honey, maple syrup, and chipotle flakes. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes. Add more stock if soup is too thick.
3. Optional: remove from heat and whisk in 1/4 cup of the sour cream/creme fraiche.Mix together the remaining 1/2 cup creme and 1 tsp cinnamon to be used as a garnish.
4. Ladle the soup into bowls, (drizzle with the cinnamon creme if you’re going that route) and sprinkle with the roasted pumpkin seeds and a little cinnamon.
Note: To roast pumpkin seeds, preheat the oven to 325 and toss 1 cup seeds with 2 tablespoons olive oil and season with salt to fast. Spread evenly on a baking sheet and bake, tossing occasionally, for 15-20 minutes or until they are lightly golden brown and crisp. Let cool. These can be made 2 days in advance and kept in air-tight container.
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