Charlottes Web Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Halloween soup for ghosts and goblins Ingredients:
preparation: roast the squash, choose buttercup* or butternut or pumpkin or acorn. cut squash in about six pieces, and brush them with oil. roast at 450 f for about 20 minutes, turning often. you will have about 3 cups . * the author, lucy waverman states that buttercup is the most flavorful. |
the soup |
2 table. oil |
2 leeks, cleaned and chopped |
1 tsp. chopped garlic |
1 tsp. chopped ginger |
3 cups roasted squash |
2 star anise |
4 cups chicken stock |
1/4 cup whipping cream |
salt and freshly ground pepper |
the glaze |
1/2 cup balsamic vinegar |
1 table. honey |
pinch cinnamon |
Directions:
1. Heat the oil in a pot over medium heat, add leeks, garlic and ginger and cook for 5 minutes, stir occasionally. Add squash, star anise and stock. Bring to a boil, reduce heat and simmer for 10 minutes. Remove star anise, and puree soup. Return to pot and add cream. Simmer 5 minutes longer. Season to taste with salt and pepper.
2. Bring balsamic vinegar, honey and cinnamon to a boil while soup is cooking. Boil for 6 minutes, or until syrupy. Place glaze inside squeeze bottle. Draw spiderwebs* over each bowl of soup.
3. *The cobweb can be easily made by using a paper cone or a plastic squeeze bottle. Make 4 -5 concentric circles on top of the soup. With the point of a knife, draw through the lines.
4. Alternatively, sprinkle with slivered almonds.
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