Recipe from "Crazy Sexy Kitchen"
Adapted by Tara Parker-Pope
- Total Time
- About 15 minutes
- Rating
- 4(162)
- Notes
- Read community notes
Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal. —Tara Parker-Pope
Featured in: Crazy Sexy Thanksgiving
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Ingredients
Yield:4 servings
- 2cups pumpkin, butternut squash or sweet potato
- 2tablespoons olive oil
- 1½cup white onions, diced
- 3½cups vegetable stock
- 5cloves roasted garlic
- ¼cup sherry wine
- 1½tablespoons maple syrup
- ½teaspoon cinnamon
- ¼teaspoon cayenne
- ½teaspoon sea salt
- Cracked black pepper, to taste
- Toasted pumpkin seeds for garnish (optional)
- Pumpkin seed oil for garnish (optional)
Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
142 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 2 grams protein; 272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Steam or boil the pumpkin or squash until tender.
Step
2
Sauté onions over medium heat in olive oil until translucent.
Step
3
Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
Step
4
Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
Ratings
4
out of 5
162
user ratings
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Cooking Notes
Judy
Sounds like a delicious recipe, but I'm not motivated enough to scoop, cut, peel and roast a pumpkin. How would this work with canned pumpkin? Would you still need two cups?
Grant
no, just chuck the whole pumpkin in...
susan
Ron, cook the pumpkin or squash with skin on, I like to split in half, scoop out the seeds and the fibrous interior and roast face down at 350 degrees on foil with a couple of tablespoons of water. I think roasting gives the sweetest flavor. When flesh is soft, scoop it out of the rind to measure it. If you steam or boil first, I would peel.
tdalec
As someone suggested, I roasted the pumpkin along with the garlic. That worked nicely; 45 minutes at 400 degrees. I doubled the recipe and pureed the solids with just the sherry, maple syrup and three cups of stock to begin with. Then I added the rest of the stock slowly until I got the consistency I wanted. That turned out to be just over two more cups. Next time I think I will use less maple syrup.
drbobmv
Ron...Here's another recipe for pumpkin bisque which calls for peeling the pumpkin prior to cooking. It seems to me that the NY TImes recipe has a major omission by not specifying that the pumpkin has to be peeled.
http://www.wholefoodsmarket.com/recipe/roasted-pumpkin-bisque
KitzW
Delicious and easy! I added some apple cider. Only thing I’d change is the amount of cayenne. Way too hot for me. I will use only an 1/8 tsp next time. I added cream in the end to cool it down.
Ann
I used canned pumpkin and it turned out great. I tried it with chicken stock instead but did not like it better than using vegetable stock.
Katie Carney
Oy! Thank you for this recipe, but — uhm - 15 minutes! Nah… I make a similar soup and it takes at least three times that long to prepare. Best, K
Zoe
I used pumpkin purée instead of roasted pumpkin, and it was delicious and creamy! I added a bit more roasted garlic than the recipe called for to add more of a roasted flavor.
Ta
I used 1tbsp maple syrup and also strained the soup to make it less thick.
jet
Super yummy. Great way to use up an old can of pumpkin purée.
me
I roasted the pumpkin first. Maybe a little too sweet, but Thomas really liked it
AlleyN
Simple (using ~1-1/2c canned pumpkin) and good. No sherry. I've always pureed pumpkin soup, but found it was just as good without this step.
Wanda
We didn’t enjoy this. Not a lot of flavor or texture.
Kimberley
This looks worth trying, but reading the recipe I wonder if it wouldn't be more flavoursome to cook the onions then add the stock, wine and spices and then the squash. Otherwise, isn't much of the flavour of the squash lost in the water it's boiled in?
tdalec
As someone suggested, I roasted the pumpkin along with the garlic. That worked nicely; 45 minutes at 400 degrees. I doubled the recipe and pureed the solids with just the sherry, maple syrup and three cups of stock to begin with. Then I added the rest of the stock slowly until I got the consistency I wanted. That turned out to be just over two more cups. Next time I think I will use less maple syrup.
Catherine
This was a little too sweet for me as written. I used less cinnamon (1/4 tsp) and added a couple TBSP of cream and a couple tsp of sherry vinegar to cut the sweetness.
runner115
Delicious. Added everything to the onions and garlic for a few minutes to combine the flavors and then blended. Had no sherry but didn't miss it, added a bit more cayenne for heat. Yum.
Judy
Sounds like a delicious recipe, but I'm not motivated enough to scoop, cut, peel and roast a pumpkin. How would this work with canned pumpkin? Would you still need two cups?
Deborah
I like to roast the squash with the onions, they get nice and caramelized.
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