roast pumpkin soup

prep time:  tbd
cook time:  1 hour
servings:  2

2 small pumpkins
1 cup chicken broth
1/2 cup heavy cream
3 fresh sage leaves
2 sprigs fresh thyme
1 clove garlic - minced
1 thick slice of day old bread - torn into small pieces
2 slices bacon
1/4 cup gruyere
olive oil

1.  preheat oven to 375 degrees.  cut a small circle around the diameter of the pumpkin to remove the top; set aside.  with a spoon, scrape out the seeds and any loose, stringy fibers, but not any of the flesh.

2.  over medium high heat in a large saute pan, cook bacon until crispy.  drain on a paper-towel lined plate and remove grease from pan.  tear into bite-size pieces when cool.

3.  in the same pan over medium high heat, add a large tab of butter, a drizzle of olive oil, garlic, whole thyme sprigs and sage leaf.  saute for about a minute until garlic is soft.  add bread and bacon and season with salt and pepper.  cook for about a minute or so until bread is lightly brown and crisp, adding more olive oil if the bread feels too dry.

4.  whisk together the broth, cream and a pinch of nutmeg with a pinch of salt and pepper in a bowl. 

5.  add bread mixture to the pumpkins, pressing them firmly into the bottom.  pour the liquid into each pumpkin and replace top.  place pumpkins in a small, greased roasting pan and lightly brush the flesh with olive oil.  bake for 1 hour until pumpkin flesh is soft but sill holds its shape.  remove from oven.

6.  remove thyme and sage leaves.  gently spoon liquid out of the pumpkin and add to the blender, leaving the bread bits behind.  gently spoon out the inside of the pumpkin flesh, being careful not to rupture the structure of the pumpkin, and add to the blender.  blend until smooth.

7.  meanwhile, add gruyere to the bread pieces in the pumpkins.  pour soup on top, garnish with sage leaves and serve.

- goop, november 2012

No comments:

Post a Comment