for the roasted pumpkin:
1 sugar pumpkin (about 2-1/2 to 3 pounds)
canola oil
for the bouquet garni:
1 bay leaf
1 sprig sage
3 sprigs thyme
for the soup:
olive oil
1 yellow onion, finely chopped
2 stalks celery, finely chopped
1 apple, peeled, cored, and diced
fine sea salt
freshly ground black pepper
6 cups vegetables stock
1/2 grated nutmeg
1/4 cup light cream
for the toasted pumpkin seeds:
1 cup pumpkin seeds, reserved from the pumpkin
canola oil
hot paprika
coarse salt
Preheat oven to 375 degrees F.
Using a heavy, sharp knife, cut the pumpkin in half lengthwise. You may
need to core the stem to do so. Scoop out the seeds and stringy flesh,
reserving the seeds. Spread the seeds out on a tray to air dry. Rub the
cut side of each pumpkin half with canola oil. Turn cut-side down on a
rimmed baking sheet lined with parchment. Roast until tender, about 45
minutes to 1 hour.
Once the pumpkin is cool enough to handle, scoop out the flesh and discard the skin. Mash the pumpkin.
Warm a little olive oil in a large pot over medium-high heat. Add the
onion, celery, and apple. Sauté until soft, light brown, and almost
mushy, about 8 minutes. Season with salt and pepper. Add bouquet garni
and pour in stock. Bring soup to a boil and simmer for 10 minutes.
Reduce oven temperature to 300 degrees F.
Meanwhile, toss the pumpkin seeds with a drizzling of canola oil on a
large rimmed baking sheet. Spread out evenly. Dust with paprika and
salt. Toast, tossing twice, until crisp and pale brown, about 10 to 12
minutes.
Remove and discard the bouquet garni from the soup. Stir in the mashed
pumpkin. Off from heat, purée the soup using an immersion blender. Blend
in the cream. Check seasoning. Ladle soup into bowls and garnish with
toasted pumpkin seeds.
Yield: 6 to 8 servings.
- Recipe courtesy of Joseph Erdos