I promised a recipe to utilize the leftover pumpkin puree from my last recipe PUMPKIN & SAGE ICE CREAM WITH CHOCOLATE CHIPS & WALNUTS in a new savory dish so here it is! I definitely suggest tasting this along the way and adjusting as you go since pumpkin can have the tendency of being a bit bland if left alone.
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You will need:
about 5 cups homemade pumpkin puree (recipe below) [or what’s left after you made my PUMPKIN & SAGE ICE CREAM WITH CHOCOLATE CHIPS & WALNUTS ]
salt (I use Jane’s Krazy Mixed Up Salt)
pepper
2 medium sized onions (chopped)
4 cloves garlic (smashed and chopped)
1 1/2 Tbs grated fresh ginger
1 cup white wine (pinot grigio or sauvignon blanc)
2 cups chicken stock (or veg if you’d like)
3 tsp curry powder
2 tsp ground coriander
2 tsp onion powder
dash of nutmeg
a few dashes of smoked paprika
1 1/2 tsp Sriracha (weird I know but it works great)
1 1/2 Tbs red wine vinegar
2 tsp honey
1/2 cup heavy cream
1 Tbs butter (*optional)
GARNISH:
Lemon Zest
Pepitas
chopped fresh arugula
Olive Oil (*optional)
First, chop your onions and garlic and grate your ginger. In a large stock pot heat a small amount of oil over medium heat and add your onions, garlic, and ginger. Let saute until translucent. About 7 minutes. Add your white wine, bring to a boil and reduce to a simmer. Let simmer for about 3-4 minutes and add chicken stock, pumpkin puree (recipe below), spices and other fun flavorings listed (through honey).
Transfer to a blender or using an immersion blender, puree until smooth. (if using a blender place a towel over the top to avoid hot splatters.) Return mixture to your stock pot and heat over medium-low. Add your cream and stir to incorporate. Taste and add salt if needed (I’m going to guess that it WILL be needed, because that was definitely the case for me). Let cook over low heat (*add 1 Tbs of butter here if you’d like, it just makes for a silkier soup) for at least another 2 hours (the longer it cooks the better it will taste). Taste again. Top with chopped arugula, lemon zest, pepitas and olive oil (*optional); serve and enjoy!
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HOME MADE PUMPKIN PUREE
You will need:
1 sugar pumpkin (smaller than the kind you carve with your buds and sold in produce sections usually)
Olive Oil
First heat your oven to 375 F. Cut the stem off your pumpkin.
Cut in half and spoon out the seeds.
Brush with olive oil and place face down on a baking sheet. Cut a slit in the the pumpkin so that steam can escape. Cook for about 35-40 minutes or until a fork is easily inserted in the skin.
Let cool and transfer to a cutting board. Using a spoon, separate the flesh from the skin and place in a food processor or blender. (I used a blender and added a few Tbs of water to help it along) Blend until smooth and voila!
