Plank
Roasted - Pumpkin Soup
| INGREDIENTS: |
YIELD: 4 BOWLS |
| Pumpkin - peeled, seeded *(save seeds) cut into 1”
cubes |
1 lb. |
| Vegetable Oil |
2 tsp. |
| Aromatic Pumpkin Rub - recipe follows |
2 Tbsp. |
| Shallots - peeled, diced 1/2” |
2 each |
| Orange Juice - fresh |
1/4 cup |
| Orange Zest - minced fine |
1 tsp. |
| Vegetable Stock |
4 cups |
| Half & Half or cream |
1 cup |
| Salt |
1/4 tsp. |
|
INGREDIENTS: AROMATIC PUMPKIN RUB |
YIELD: 2 TBSP |
| Nutmeg - ground |
1 tsp. |
| Ginger - ground |
1/2 tsp. |
| Cinnamon - ground |
1/2 tsp. |
| Allspice - ground |
1 tsp. |
| Brown Sugar |
1 Tbsp. |
AROMATIC
PUMPKIN RUB:
-
Mix
all ingredients together, in a blender or spice grinder until
completely blended. Hold in an air tight container at room temperature
until needed.
PROCEDURES:
-
Remove
the seeds, clean and shell, toast seeds on a cookie sheet in the oven
at 300° for 10-15 minutes or until toasted. Set aside for garnish.
-
Toss
the peeled pumpkin cubes and shallots in a bowl with the vegetable oil
and pumpkin rub. Place them evenly on the cedar plank.
-
Pre-heat
the oven to 325°, place the plank in the oven and roast the pumpkin
cubes and shallots for 45-60 minutes, or until completely tender and
soft to the touch.
-
Place
the roasted pumpkin and shallots into a food processor. Begin to
pulse, slowly add the orange juice, zest and then begin to add the
vegetable stock. Keep adding until completely pureed. Strain through a
fine mesh strainer to remove any lumps. Add the cream.
TO
SERVE:
-
Re-heat
the soup to 150°. Place into bowls, garnish with the toasted pumpkin
seeds and serve.
*
For a fun twist hollow out baby pumpkins, roast in a 350° oven for 15
minutes. Place the soup in the pumpkins and serve.
|
