One more pumpkin recipe!
I’ve been craving a good pumpkin soup and remembered this one from Elouise Jones of Ouisie’s Table. Elouise was a longtime contributor to Culinary Thymes magazine. Her eclectic Southern style is a Houston (and Texas) original. Her restaurant is a personal favorite, and you can read more on Ouisie’s Table here.
Next week, I’ll begin posting some Thanksgiving recipes, but before I do, here’s Ouisie’s Roasted Pumpkin Soup with Toasted Spicy Pumpkin Seeds.With a stick of butter and a cup of cream, what’s not to like about this recipe? Serve it with these yummy, melt-in-your-mouth cheese crisps. And be sure to freeze any leftovers for dinner after a crazy-busy day around Christmas when you are too pooped from shopping and parties to cook! Enjoy. -alyce eyster
- 2 or 3 pie pumpkins
- 1 oz. extra virgin olive oil
- 1 stick butter
- 1 yellow onion, chopped
- 5 cloves garlic, chopped
- 1 large carrot, chopped
- 1½ quarts chicken stock
- 1 cup cream
- kosher salt to taste
- cracked black pepper to taste
- 1 tsp each cinnamon, allspice and ground clove
- Garnish:
- 1 cup pumpkin seeds, dampened and seasoned with cayenne, salt and sugar, then toasted
- creme fraiche
- Preheat oven to 350 degrees F. Cut the pumpkins in half and scoop out the seeds. Place face down on a lightly oil baking sheet, drizzle with olive oil and bake for 30 minutes or until tender and caramelized. When pumpkin is done, carefully remove the peel.
- While pumpkin is roasting, melt the butter in a heavy bottom soup pot and saute onions, garlic and carrots until the onions are translucent. Add the roasted pumpkin and chicken stock and simmer for 20 minutes on low heat.
- Remove the soup from the heat and puree with a handheld mixer (or in a blender) until smooth.
- Return to heat and add the cream and season with kosher salt, cracked pepper and spices to taste. Serve garnished with the pumpkin seeds and creme fraiche.
Thanks for stopping by. Here's to great food and good thymes! -