Monday, November 24, 2008

Yum Yum Roasted Pumpkin Soup

This recipe, loosely based on the San Francisco a la Carte recipe, made a perfect batch of soup for our family tonight. Even the girls enjoyed it and, best of all, all of the veggies in it came straight from my CSA box! We ate it on the side of a small serving of grilled salmon and kale sauteéd with bacon and garlic.

3 cups roasted pumpkin flesh
4 tablespoons butter
1 small onion, finely chopped
1/2 leek, finely chopped
4 cups chicken broth
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground pepper
1/4 cup half and half
1/2 cup milk
croutons or roasted pumpkin seeds

Cut a pumpkin in half, scrape out seeds and strings. Place cut side down on a foil-lined, greased baking sheet. Roast at 375 degrees for one hour or until soft. Remove from oven and allow to cool until you can handle the pumpkin. While the pumpkin is cooling, finely chop the onion and leek. Melt all of the butter and, when the butter is foamy, sauté the onion and leek until limp. Sprinkle with flour and seasonings, cook and stir for three minutes. Slowly add the chicken broth and allow to come to a simmer. Scoop pumpkin flesh from roasted pumpkins and add to the chicken broth mixture. Warm over medium heat until the rest of the meal is ready to be served. Add half and half and milk before blending the soup until smooth. Ladle into bowls and top with a few croutons or roasted pumpkin seeds before serving.

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