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
- 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.