October 22, 2015
pumpkin spice sunday
guys, it's the third week of october: we've reached peak pumpkin spice.
it gets a bad rap, but just because sorority girls and ugg boot aficionados mainline the stuff shouldn't mean that we can't enjoy this fall delight. the pumpkin is a formidable squash and has better uses than sacchrine coffee syrup. tHIS WEEK, WE BLENDED TOGETHER SOME ROASTED PUMPKIN WITH NUTMEG TO MAKE A VELVETY SWEATER-WEATHER SOUP.
eat.
ingredients
- 1 1/2 lb. whole sugar pumpkin
- 3 TBSP + 1 tsp olive oil
- 2 tsp kosher salt, divided
- 1 onion coarsely chopped (about 2 cups)
- 8 TBSP butter, divided
- 1 medium Honey Crisp apple, diced
- 3 cloves garlic, minced (about 2 TBSP)
- 2 1/2 cups chicken stock
- 1/2 tsp freshly grated nutmeg
- 3/4 c. skim milk
- 3 TBSP raw pepitas (pumpkin seeds)
- 4 TBSP creme fraiche
roasted pumpkin soup with creme fraiche and roasted pepitas
serves: 4
1. Pre-heat oven to 375 degrees.
2. Slice the sugar pumpkin in half and scoop our all the seeds. Clean the seeds and set aside.
3. On a baking pan evenly pour 3 TBSP of olive oil and 1 tsp. kosher salt.
4. Place the pumpkin hollow side down and cover with tin foil.
5. Put in the oven and bake for 50 mins.
6. As your pumpkin is roasting, put your onion, 1 tsp. kosher salt, and butter into a dutch oven and put on low heat for 1 hour, stirring occasionally.
7. Take your pumpkin out of the oven and allow to cool with the foil off.
8. Add apple and garlic to your caramelized onions and turn up to medium. Sauté for 5 mins.
9. Scoop out the flesh from your roasted pumpkin and add directly to the pot.
10. Add chicken stock and bring to a simmer (about 10 minutes)
11. Add nutmeg, 3 TBSP butter, and skim milk and take off heat. Stir to incorporate the ingredients.
12. Here's where we'll diverge depending on your kitchen equipment. The easiest thing is to take an immersion blender and whir up your soup right there in the same pot. If you don't have one, you'll have to cool your soup slightly and then use and actual blender to get that creamy consistency.
13. Before you serve, quickly take the pepitas you cleaned earlier and roast then in a small frying pan with 1 tsp olive oil and 1 tsp of kosher salt over medium heat (3-5 minutes).
14. Serve your soup with a healthy sprinkling of pepitas and a dollop of creme fraiche.
drink.
ingredients
- bottles
