Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Pumpkin Soup with Cider Cream

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

     Roasted Pumpkin Soup with Cider Cream  Empty Roasted Pumpkin Soup with Cider Cream

    Post by Lobo Wed 27 Jan 2016, 12:27 am

     Roasted Pumpkin Soup with Cider Cream  Img87l
    Roasted Pumpkin Soup with Cider Cream
     Roasted Pumpkin Soup with Cider Cream  Rating

    Read Reviews

    Write a Review
    Prep Time: 15 minutes
    Cook Time: 80 minutes
    Servings: 14
    For cooking, use small, sweet pumpkin varieties with a thick flesh and a fairly small seed cavity, such as the Sugar Pie, Baby Bear or Cheese pumpkin. Field pumpkins have a fibrous flesh that is not good for cooking. Instead of pumpkin, you can use kabocha squash, which has bright green skin marked with paler green stripes and pale orange flesh.






    • 661

    Ingredients:


    • 4 baking pumpkins or kabocha squash, each about 2 lb., quartered and
        seeded
    • Olive oil as needed
    • Salt and freshly ground pepper, to taste
    • 4 carrots, peeled and thickly sliced
    • 6 shallots, thickly sliced
    • 2 celery stalks, thickly sliced
    • 4 garlic cloves, minced
    • 3/4 tsp. freshly grated nutmeg
    • 1 Tbs. minced fresh sage
    • 12 cups chicken broth
    • 1 cup heavy cream
    • 1/2 cup apple cider, reduced to 2 Tbs. and cooled

     Roasted Pumpkin Soup with Cider Cream  Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425°F.

    Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.

    In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.

    In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. Serves 12 to 14.
    Williams-Sonoma Kitchen.

    Related Tips


      Current date/time is Thu 28 Mar 2024, 4:20 pm