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Yield: 6 servings
Ingredients:
1 (2 pound) pumpkin, halved and seeds removed and saved
1 teaspoon salt
1/4 plus a pinch freshly ground black pepper
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
31/2 cups vegetable stock
3 tablespoons pumpkin seed oil
15 to 20 small sage leaves, fried
Method:
Preheat the oven to 400 degrees F.
Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes.
Spread the pumpkin seeds on a foil lined baking tray. Drizzle with olive oil and sprinkle with salt. Bake in the oven with the pumpkins for the last 15 minutes of baking time, stirring once to prevent sticking.
Remove pumpkins and seeds from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin. Set seeds aside for garnish.
Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery and ginger, to the pan. Saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the garlic, reserved pumpkin and vegetable stock to the pan. Bring to a boil, reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper.
To serve, ladle 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves and pumpkin seeds.
SAFETY TIP:
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process
on high speed until smooth.
This recipe was featured on the A Local Thanksgiving Episode of Emeril Green.
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