Roasted Pumpkin Soup with Cider Cream

By á-2478

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

Details

Servings 12
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

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.