The latest issue of Aqua Terra Culinary’s Table Talk arrived in my inbox late yesterday, and immediately this recipe for sugar pie pumpkin soup had my mouth watering. The combination of the time change and cold weather has me craving soup like nobody’s business. And I’m sure you’re all familiar with my obsession penchant for pumpkin come fall.
Read the recipe on Aqua Terra Culinary’s blog, or take a peek below the fold . . .
Aqua Terra Culinary’s sugar pie pumpkin soup
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh sugar pie pumpkin, roasted and diced
1/2 tablespoon sage leaves
3 cups chicken stock
1 cup cream Salt and freshly ground pepper
4 tablespoons creme fraiche
- Preheat oven to 400 degrees F.
- Cut whole pumpkin in half. Discard seeds or reserve for another use.
- Place pumpkin on a baking sheet, drizzle flesh side with olive oil, and season with salt and pepper.
- Roast flesh side down in oven with 1/4 inch water until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
- In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
- Puree the mixture in a blender with enough stock to make a smooth puree.
- Return the puree to the stockpot, add the remaining chicken stock and simmer for 10 minutes.
- Add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
- Season, to taste, with salt and pepper. Garnish with creme fraiche. Divide soup among 4 soup bowls and serve immediately.