Thursday, October 13, 2016

Roasted Pumpkin and Goat Cheese Soup

Who doesn't love fall? The leaves are changing, the weather is tolerable (just ask any chef who has spent the entire summer cooking in hot kitchens) and the pumpkins and squash are plentiful. This soup is a labor of love, but nothing beats fresh pumpkin. And this recipe makes a large amount, so you can have half for dinner and freeze the other half to enjoy later! 


1. Preheat oven to 400. Place the pumpkin halves on a baking sheet and coat with cooking spray. Season with salt and pepper and roast for 40 minutes. Let cool 10 minutes. Decrease oven temperature to 300 degrees.




2. While the pumpkin cools, heat butter and olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper (to taste) and add the remaining spices.



3. Scoop the roasted pumpkin flesh into the pot, then add the fresh ginger, coconut milk and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook on low for 30 minutes.


4. Meanwhile, combine the pumpkin seed ingredients in a mixing bowl. Coat a baking sheet with cooking spray and spread the seeds in an even layer. Roast for 30 minutes.



5. Add the goat cheese to the pot and use an immersion blender to blend the soup until smooth. (Or ladle the soup into a blender and process until smooth.)


6. Adjust the seasonings as needed, then ladle the soup into bowls and garnish with pumpkin seeds and crumbled goat cheese.



Roasted Pumpkin and Goat Cheese Soup
Serves 8

All you need:
1 (2-3 pound) pumpkin, halved and seeded (seeds reserved)
Olive oil cooking spray
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion
3 cloves garlic, minced
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon freshly grated peeled ginger
1 (14 ounce) can full-fat coconut milk
3 cups vegetable broth
4 ounces goat cheese, plus more for garnish

Sweet and Spicy Pumpkin Seeds
1 tablespoon unsalted butter, melted
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup raw pumpkin seeds

All you do:
1. Preheat oven to 400. Place the pumpkin halves on a baking sheet and coat with cooking spray. Season with salt and pepper and roast for 40 minutes. Let cool 10 minutes. Decrease oven temperature to 300 degrees.
2. While the pumpkin cools, heat butter and olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper (to taste) and add the remaining spices.
3. Scoop the roasted pumpkin flesh into the pot, then add the fresh ginger, coconut milk and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook on low for 30 minutes.
4. Meanwhile, combine the pumpkin seed ingredients in a mixing bowl. Coat a baking sheet with cooking spray and spread the seeds in an even layer. Roast for 30 minutes.
5. Add the goat cheese to the pot and use an immersion blender to blend the soup until smooth. (Or ladle the soup into a blender and process until smooth.)
6. Adjust the seasonings as needed, then ladle the soup into bowls and garnish with pumpkin seeds and crumbled goat cheese.

No comments:

Post a Comment