Harvest Pumpkin Soup

Russell Klein, Executive Chef at W. A. Frost and Company kindly shared his recipe for Harvest Pumpkin Soup with us, calling it “Autumn in a bowl.” It is important to use sugar pumpkins, also called pie pumpkins as jack-o-lanterns will yield a bland, watery soup. Butternut squash can easily by substituted if you cannot find sugar pumpkins.

Yields: 7-10 servings

2 sugar pumpkins
5 shallots, sliced thin
1/2 onion, sliced thin
1 stalk celery
1 carrot
3 cloves garlic
1 cup sherry wine
1 cup brown sugar, packed
2 Tbsp cinnamon, ground
2 tsp nutmeg, ground
1/4 tsp. clove, ground
1/4 tsp. mace
2 quarts vegetable stock
2 cups heavy cream
1/2 lb butter, melted
salt & pepper to taste

Peel and seed the pumpkin. Cut the pumpkin into medium sized pieces and toss with ½ of the butter and ½ of the spices and sugar. Place on a cookie sheet and roast in a 350 degree oven until tender.

In a large stock pot add the remaining butter over medium heat and cook the vegetables until tender, but not brown. Add the sherry and reduce by half.

Add the roasted pumpkin and all of the remaining ingredients and simmer for 20 minutes.

Place the soup in a blender or food processor (a blender will yield a smoother consistency) and carefully purée the soup. Serve garnished with nuts, whipped cream or crème fraîche, if desired.


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