Sunday, January 1, 2012
ROASTED PUMPKIN AND GARLIC SOUP
2 pounds peeled pumpkin, cut into large chunks
1 bulb garlic
3 tablespoons olive oil, divided
1 large onion, diced
Leaves from 2 or 3 sprigs of thyme
Leaves from 1 large sprig of rosemary
1 or 2 sage leaves, diced
2 tablespoons minced parsley
3 cups vegetable stock
2 tablespoons sour cream
1 teaspoon cayenne pepper sauce
Salt and pepper to taste
Preheat oven to 375 degrees.
Toss pumpkin in 1 tablespoon of oil and spread on a baking sheet in a single layer. Cut top off of garlic bulb, place bulb in center of a square of aluminum foil and drizzle with a little olive oil. Wrap bulb up, sealing completely. Place wrapped bulb on baking sheet. Bake the pumpkin and garlic for one hour. Remove and let cool. Remove skin from pumpkin pieces.
Saute the onion in a stockpot in remaining oil until translucent. Add in herbs and cook another minute. Add in broth and roasted pumpkin. Squeeze the garlic cloves out of the cooked bulb and add to pot. Simmer for 20 minutes or so, until slightly reduced.
Blend with a stick blender or in batches in a blender. Add sour cream, cayenne pepper and salt and pepper to taste. Optional garnishes: nutmeg, paprika, sour cream swirl, croutons, and bacon...
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