20147 (Ashburn, VA) Office delivery?

show messages
hide messages
Skip to Content
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search

 


ROASTED PUMPKIN AND GARLIC SOUP
from "A New Way to Cook" by Sally Schneider

Here is an utterly simple recipe using the concentrated flavors and intense, melting texture of roasted pumpkin, and which yields an exceptionally creamy soup when pureed with chicken broth. It is delicious as is, sublime with the addition of a small amount of heavy cream or crème fraîche.

When I can find it, I like to use kabocha squash, a squat striated green winter squash increasingly available in supermarkets, for this recipe. Its flesh is extremely creamy.

Serves 4
INGREDIENTS (CLICK TO BUY)

2 pounds sugar pumpkin or winter squash, such as kabocha, butternut, or acorn
1/2 teaspoon olive oil
1 head garlic
2 cups canned low-sodium chicken broth
3 tablespoons heavy cream or crème fraîche (optional)
3/4 teaspoon kosher salt
Freshly ground black pepper
1 to 2 teaspoons fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley or basil

Print Print recipe
PREPARATION

Preheat the oven to 350°F.
Cut the pumpkin in half and scoop out the seeds. Brush the cut sides with oil and place cut side down on a heavy baking sheet. Sprinkle 2 tablespoons water onto the pan. Pull the loose papery skin off the garlic, keeping the head intact, and wrap it in a sheet of foil. Place the baking sheet and the foil packet in the oven and bake for 40 minutes, or until the squash is puree-tender and the garlic gives when the package is pressed. Set aside until cool enough to handle, about 20 minutes.
With a spoon, scoop the flesh out of the pumpkin into the bowl of a food processor. Separate the garlic cloves and squeeze the soft pulp into the work bowl. Process the mixture to a fine puree. With the motor running, drizzle in the chicken broth and process until perfectly smooth.
Transfer the soup to a medium heavy saucepan set over moderate heat and bring to a simmer, stirring frequently. Whisk in the cream, salt, and pepper to taste. Stir in enough lemon juice to taste to balance the flavors. Simmer for 1 minute, and serve. Scatter the herbs over each serving.
In Advance
The soup will keep, covered, in the refrigerator for about 1 week and can be frozen for up to 2 months
Variation
Herbed or Spiced Pumpkin and Garlic Soup
The soup takes well to many flavorings, such as spice mixtures or herbs. Heat the puree with any of the following: 2 to 3 teaspoons curry powder or commercial garam masala, or 1 to 2 teaspoons ground cumin, or a mix of: 1 teaspoon each ground coriander and sweet paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground caraway seeds. Garnish with 1/4 cup chopped fresh cilantro instead of the parsley.


Buy The Ingredients Make it Spiced
Product nutrition and information
 Quantity Ingredients Est.Price
  Butternut Squash - $1.99/lb
 Farm Fresh
 
  FreshDirect Chicken Stock - $3.49/ea
 pint
 
  Lemons - $0.89/ea Save! 4 for $3.00
 Farm Fresh, Med
 
  Italian Parsley - $2.49/ea
 Farm Fresh
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
Optional
  Vermont Creamery Crème Fraîche - $3.49/ea
 8oz
 
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.49/ea
 25oz
 
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
Email a copy of this recipe on the day of delivery! Estimated Total:  
save recipe as list



Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2015 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  A note on images for AOL users