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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
garnish |
seeds of 2 sugar pumpkins |
2 tbsp extra virgin olive oil |
1 pinch cayenne pepper |
salt |
soup |
2 sugar pumpkins |
1/4 cup extra virgin olive oil |
2 cloves garlic- minced |
1 onion- minced |
1 tsp chili flakes |
4 cups chicken broth or stock |
1/4 cup heavy cream |
salt and pepper to taste |
Directions:
1. Preheat 400 F. Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
2. Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
3. Roast in the oven for 45 minutes or until softened. Remove skins.
4. Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.
5. In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.
6. Remove from the heat and pass through a food processor until smooth.
7. Return to the pan, and stir in the chicken broth until desired consistency is reached.
8. Add heavy cream to thicken and season with salt and pepper.
9. Garnish with pumpkin seeds.
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