Our talented friend, Chef Adam Edwards, is joining us today to turn out some great food. Adam brought Paige Johnston along today to help create a seasonal dish: Fall Pumpkin Soup.
For more information on Chef Edwards, click here.
Here’s a look at the recipe:
Fresh Fall Pumpkin Soup
Yield: 4 servings
This squash soup is great for cooler weather and utilizing leftover jack-o-lanterns, however, smaller pie pumpkins are preferred in this recipe as the larger pumpkins tend to me more fibrous.
1 each Smaller sized Pie Pumpkin
1 each Leek (just the lower white to light green part)
2 each Fresh Garlic Cloves
2 TBSP Olive Oil
2 TSP Salt
1 TSP Pepper
2 cups Vegetable Stock (or chicken stock)
1 cup Heavy Cream
Toasted Pumpkin Seeds
Method of preparation:
1. Heat the oven to 350 degrees. Cut the pumpkin in half and remove the seeds. Place the cut pumpkin on a sheet pan and put in the oven, baking for about 40 minutes or until the flesh is softened and slightly browned. Remove from the oven and allow to cool enough to handle. Scoop the cooked pumpkin meat from the skin and place in a bowl, reserve for later and discard the skins.
2. In a large pot, sweat the leeks and garlic with oil on medium low heat until the leeks are translucent. Add the salt, pepper, cooked pumpkin and stock. Simmer mixture 30 minutes to allow the flavors cook together.
3. With a stick blender – Remove the soup from the heat temporarily and blend until smooth. With a standard blender or food processor – blend the soup until smooth in batches and return to the heat.
4. Add the cream and cook for another 10 minutes and correct seasoning if necessary
5. Portion in soup bowls and garnish with toasted pumpkin seeds, a drizzle of heavy cream and fresh chopped parsley.