Harvest Pumpkin Soup (developed to mimic Au Bon Pain’s. serves 4)~2-lb Sugar Pumpkin~2-lb Kabocha Squash, or Buttercup SquashS&P4 Tbsp Butter (salted)1 cup Sweet Onion, diced1/2 cup Carrots, diced1/3 cup Celery, diced1 tsp Ground Ginger1 Tbsp Ground Cinnamon1 1/2 Tbsp Tomato Paste (concentrated)1/4 cup Brown Sugar, packed4 cups Vegetable Broth (I use the little squares that you mix with boiling water)1 cup Half & Half
That green one is the Buttercup squash. Kabocha squash looks and tastes similar. Preheat your oven to 400. Slice the pumpkin and squash from stem to bottom and remove seeds and pulp. Season with S&P and roast on a cookie sheet for 45 – 60 minutes, or until tender.
Ten minutes before the pumpkin and squash are done roasting, in a large stock pot, melt the butter. Add the onions, carrots, and celery and saute until the onions are soft and translucent. Then add the ginger, cinnamon, tomato paste, and brown sugar. Stir to combine heat over medium until the sugar is dissolved. Add the vegetable stock and bring the pot to a boil. When the pumpkin and squash are tender (pumpkin may be more so than the squash), scoop out all of the flesh and add it to the pot, along with the Hald & Half. Return everything to a boil. Using a slotted spoon, scoop out as much as you can of the vegetables and pumpkin and squash, and liquify it using a blender (or if you have an immersion blender, that would be perfect for this). Return the liquefied veggies to the pot. You don’t have to blend the entire pot – just however much you want to that you’re comfortable with the consistency of the soup. When everything is smooth and heated through, taste and add salt or cinnamon as needed. I added about a 1/2 Tbsp of salt and a dash or two more cinnamon. It was perfect.
Total time needed is around an hour or an hour + 15 minutes. THIS IS NOT MY PERSONAL RECIPE BUT I HAVE TRIED AU BON PAIN'S PUMPKIN SOUP AND IT IS SERIOUSLY DELISH. via: fromketchuptochutneyhttp://www.ketchuptochutney.wordpress.com/
That green one is the Buttercup squash. Kabocha squash looks and tastes similar. Preheat your oven to 400. Slice the pumpkin and squash from stem to bottom and remove seeds and pulp. Season with S&P and roast on a cookie sheet for 45 – 60 minutes, or until tender.
Ten minutes before the pumpkin and squash are done roasting, in a large stock pot, melt the butter. Add the onions, carrots, and celery and saute until the onions are soft and translucent. Then add the ginger, cinnamon, tomato paste, and brown sugar. Stir to combine heat over medium until the sugar is dissolved. Add the vegetable stock and bring the pot to a boil. When the pumpkin and squash are tender (pumpkin may be more so than the squash), scoop out all of the flesh and add it to the pot, along with the Hald & Half. Return everything to a boil. Using a slotted spoon, scoop out as much as you can of the vegetables and pumpkin and squash, and liquify it using a blender (or if you have an immersion blender, that would be perfect for this). Return the liquefied veggies to the pot. You don’t have to blend the entire pot – just however much you want to that you’re comfortable with the consistency of the soup. When everything is smooth and heated through, taste and add salt or cinnamon as needed. I added about a 1/2 Tbsp of salt and a dash or two more cinnamon. It was perfect.
Total time needed is around an hour or an hour + 15 minutes. THIS IS NOT MY PERSONAL RECIPE BUT I HAVE TRIED AU BON PAIN'S PUMPKIN SOUP AND IT IS SERIOUSLY DELISH. via: fromketchuptochutneyhttp://www.ketchuptochutney.wordpress.com/
No comments:
Post a Comment