Spiced Pumpkin Soup Recipe

Recipe Nomad's comforting fall favorite

by SHFamily | Mon, October 24, 2016

Autumn is finally here! I don't know if it's the crisp, cool weather or the leaves changing from bright green to warm shades of red, orange and yellow, but it's truly my favorite season. To me, autumn invokes images of corn mazes, bonfires and picking pumpkins from the local pumpkin patch. No matter where in the world I'm living, this time of year makes me feel comfortable, happy and – most importantly – at home.


When pumpkins arrive at the market, you know autumn is right around the corner. Pick up a couple and make something delicious, like this Spiced, Roasted Pumpkin Soup in a pumpkin bowl. Anyone who enjoys pumpkins will love this recipe, and guests will be so impressed with these cute little serving bowls!


When roasting the pumpkins for the bowls, keep an eye on the roasting time. Occasionally check them to make sure they're still sturdy on the outside, but that the inside can be pierced with a fork. If you roast them too long, the walls of the pumpkin will cave in, and you wo'[t be able to use them to serve your soup. But don't worry – just scoop out the flesh, make another delicious batch of soup and freeze it for later!

 

Spiced, Roasted Pumpkin Soup

Ingredients :
1 pumpkin, seeds removed, peeled and cut into wedges
 2 garlic cloves, unpeeled
1 leek, cut into pieces
1/2 tsp (1g) ground ginger
1/4 tsp (0.6g) ground cumin
1/4 tsp (0.6g) ground allspice
1/4 tsp (0.6g) ground cardamom
Black pepper and salt, to taste
Pinch of ground cloves
2 Tbsp (30ml) vegetable oil
1 cup (250ml) water
2 cups (500ml) vegetable or chicken broth
1/4 cup (125ml) heavy cream (optional)
Small-medium pumpkins for the pumpkin bowls(not mini pumpkins)
Optional garnish: roasted pumpkin seeds, green onions and heavy cream

Directions:
Preheat oven to 400˚F (200˚C). Arrange the pumpkin, garlic and leek on a baking sheet, with the leeks and garlic in the middle of the tray. Mix together the spices and sprinkle over the vegetables. Roast in the oven for 30 minutes or until the pumpkin is soft. Remove and discard the garlic peel.

In a large heavy pot, add the roasted vegetables. Add the water and purée with an immersion blender (or add vegetables and water to a blender and purée). Bring mixture to a simmer over low heat and slowly pour in the broth. Stir well to combine, reducing the amount of broth if the soup becomes too thin or adding more liquid if it is too thick. Simmer for 5-7 minutes.

To prepare the pumpkin bowl, remove the pumpkin top and scoop out the seeds and pulp. Lightly grease, salt and pepper the inside of the pumpkin. Place on a baking sheet and bake for 25-30 minutes or until the inside of the pumpkin is soft, but still hard enough to keep its shape.

Before serving soup, stir in the cream. Ladle into prepared pumpkin bowls and garnish with roasted pumpkin seeds, green onions and a swirl of heavy cream.

香料烤南瓜汤

配料
一只南瓜,去籽削皮并切成条
一个大蒜瓣,不去皮
一根葱,切细
1/2茶匙(1克)磨碎的生姜
1/4茶匙(0.6克)磨碎的莳萝
1/4茶匙(0.6克)多香果
1/4茶匙(0.6克)磨碎的小豆蔻
黑胡椒和盐
捣碎蒜瓣  
2汤匙(30毫升)植物油
1杯(250毫升)水
2杯(500毫升)蔬菜汤或鸡汤
1/4杯(125毫升)淡奶油 (可选)
用中小号南瓜做南瓜盅(不要用微型南瓜)
可选的配菜 :烤南瓜籽,绿洋葱和淡奶油     

做法:
将烤箱预热到400华氏度(200摄氏度)。把南瓜,蒜瓣和葱放到烤盘上,将蒜瓣和葱放到烤盘中间。将香料混合均匀并喷洒在蔬菜上。在烤箱中烤30分钟或烤至南瓜变软。去掉大蒜皮。

将烤好的蔬菜置于一口大深锅中, 加水和浓汤, 并用浸入式搅拌机搅拌(或将蔬菜和水倒入一个搅拌机中, 再加浓汤)。将搅拌好的混合物小火慢炖并缓缓加入剩下的浓汤,充分搅拌至均匀, 如果汤太稀, 则减少浓汤量, 如果汤太稠, 则增加浓汤。小火慢炖5-7分钟。

准备南瓜盅, 先把南瓜顶盖出去, 取出南瓜籽和瓤。将少量有油,盐和胡椒涂上南瓜内层, 并将南瓜放入烤盘, 烤25-30分钟或至南瓜变软, 但是又没有变形时取出。

上南瓜汤之前, 拌入奶油, 盛入备好的南瓜盅内, 被配上烤好的南瓜籽, 绿洋葱和淋一些淡奶油做装饰。