Pumpkin Soup
90 Minutes | Serves 6
2 lbs Pumpkin After Cleaning, Removing Skin and Chopped
½ Medium Yellow Onion Peeled and Diced
1 Small Bulb Fennel Diced
4-5 Leaves Fresh Sage Ripped in Small Pieces
4 Garlic Cloves Minced
3 Tbsp Tomato Paste
1 cup Dry White Wine
3 cups Vegetable Broth
2 cups Coconut Milk
1 Tbsp Extra Virgin Olive Oil Plus Extra for Roasting
2 Tbsp Salted Butter
Ground Nutmeg to Taste
AllSpice to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 400 degrees.
Halve the pumpkin and scoop out the seeds. Use a knife to remove the skin and cut into 1-inch pieces. Weigh out 2 lbs of pumpkin.
Place the pumpkin on a sheet pan. Sprinkle grated nutmeg, allspice, salt and black pepper over the pumpkin and drizzle with extra virgin olive oil. Mix all ingredients together and arrange in a single layer.
Bake on the middle rack of the oven for 30 minutes.
Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil and butter. When the butter melts, add the onion. Cook for 5 minutes, stirring frequently to lightly caramelize. Add the fennel, garlic and sage. Stir and cook for an additional 3-5 minutes.
Add the tomato paste. Stir all ingredients together and cook for 1-2 minutes.
Add the dry white wine and reduce by half.
Add the broth, coconut milk and roasted pumpkin Season with nutmeg, allspice, salt and pepper.
Bring the soup to a boil. Immediately reduce to low heat and lightly simmer for 5-10 minutes, stirring occasionally.
Remove from the heat and blend with an immersion blender until smooth. Add more broth if the soup is too thick. Garnish with additional coconut milk and toasted pine nuts.
2 lbs Pumpkin After Cleaning, Removing Skin and Chopped
½ Medium Yellow Onion Peeled and Diced
1 Small Bulb Fennel Diced
4-5 Leaves Fresh Sage Ripped in Small Pieces
4 Garlic Cloves Minced
3 Tbsp Tomato Paste
1 cup Dry White Wine
3 cups Vegetable Broth
2 cups Coconut Milk
1 Tbsp Extra Virgin Olive Oil Plus Extra for Roasting
2 Tbsp Salted Butter
Ground Nutmeg to Taste
AllSpice to Taste
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 400 degrees.
Halve the pumpkin and scoop out the seeds. Use a knife to remove the skin and cut into 1-inch pieces. Weigh out 2 lbs of pumpkin.
Place the pumpkin on a sheet pan. Sprinkle grated nutmeg, allspice, salt and black pepper over the pumpkin and drizzle with extra virgin olive oil. Mix all ingredients together and arrange in a single layer.
Bake on the middle rack of the oven for 30 minutes.
Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil and butter. When the butter melts, add the onion. Cook for 5 minutes, stirring frequently to lightly caramelize. Add the fennel, garlic and sage. Stir and cook for an additional 3-5 minutes.
Add the tomato paste. Stir all ingredients together and cook for 1-2 minutes.
Add the dry white wine and reduce by half.
Add the broth, coconut milk and roasted pumpkin Season with nutmeg, allspice, salt and pepper.
Bring the soup to a boil. Immediately reduce to low heat and lightly simmer for 5-10 minutes, stirring occasionally.
Remove from the heat and blend with an immersion blender until smooth. Add more broth if the soup is too thick. Garnish with additional coconut milk and toasted pine nuts.
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