Make roasted pumpkin soup at home
The pumpkin-pesto wings at Jake Melnick’s.
Roasted Pumpkin Soup
Chef Pete Coenen of The Gage has adapted this recipe for the home cook and removed the smoked duck, since most of us don’t have access to a home smoker. If you do, or you can find smoked turkey or duck at your grocery store, add it to the finished soup.
1 (12-ounce) pumpkin
1/2 an onion, julienned
2 cloves garlic, sliced
1 tbsp olive oil
8 ounces chicken stock
10 ounces heavy cream
Salt and pepper
1/4 tsp sherry vinegar
4 ounces goat cheese, softened
3 ounces pumpkin seeds
Thinly sliced prosciutto
Cut the pumpkin in half and scrape out the pulp. Season with salt and pepper and drizzle it with olive oil. Roast the pumpkin in the oven at 350 degrees, cut side up, until very soft (about 25 minutes). Cut into large chunks.
Saute the onion and garlic in a pan with tablespoon of olive oil. Add the pumpkin, chicken stock and 8 ounces of the heavy cream and bring to a boil. Once the ingredients have combined, puree the soup in a blender. Strain to remove any fibrous bits of the pumpkin. Season with salt and pepper and sherry vinegar, and if you like, a bit of nutmeg.
Next, prepare your toppings. Whisk together the goat cheese and remaining 2 ounces of heavy cream. Toss the pumpkin seeds with a little oil, salt and pepper. Top the soup with a dollop of cheese and a few seeds and serve.