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Roasted Pumpkin Soup with Two Garnishes
Recipe from 2013 Wisconsin Local Foods Journal by Terese Allen and Joan Peterson

1 pumpkin (about 4 lbs.)
About 10 Tbsp. butter, divided
1 lb. medium diced onions
1/2 tsp. nutmeg
1/4 tsp. each ground cinnamon and chile flakes
1-1/2 cups white wine
1 stick cinnamon
2 bay leaves
4 sprigs fresh thyme
3-1/4 cups vegetable or chicken stock
Salt and pepper to taste
2–3 Tbsp. honey
4 tsp. vinegar (or more to taste)
Olive oil to lightly coat pumpkin seeds

  Wash and quarter pumpkin. Scrape out seeds; clean 1/4 cup of them to roast later. Place a generous Tbsp. of butter on each of 3 pumpkin quarters. Roast at 375 degrees until tender, 30–40 minutes. Cool; remove and discard skin. Cook 4 Tbsp. butter in a saucepan until deep golden brown. Add onions; cook until translucent, 3–5 minutes. Add nutmeg, ground cinnamon, and chile flakes; cook 2–3 minutes. Add white wine, cinnamon stick, bay leaves, and thyme. Cook until about 1/2 cup of liquid remains. Add stock and roasted pumpkin. Simmer a few minutes. Discard cinnamon stick, bay leaves, and thyme. Purée mixture in blender; pass through a medium-sized mesh strainer. Add salt and pepper to taste. To prepare garnishes, peel and chop the uncooked pumpkin quarter into medium-sized dice. Heat a large pan over high heat. Add 2 Tbsp. butter; let it brown lightly. Stir in diced pumpkin. Season with salt and pepper. Cook until lightly caramelized, 2–3 minutes. Stir in honey for about 30 seconds. Be careful not to let it get too dark. Add vinegar; toss to deglaze pan. To roast pumpkin seeds, coat with olive oil and season with salt and pepper. Bake at 375 degrees until lightly toasted, 3–6 minutes. Serve soup garnished with diced pumpkin and roasted pumpkin seeds. Serves 6 to 8. Photo by Sanford restaurant, Milwaukee.

 


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