pump- kin soup

a  3 pound pumpkin, cut in half and remove seeds

3 tablespoons butter

Salt and pecker



ground ginger

1 medium onion, peeled and chopped

1 medium carrot, cleaned and chopped

4 cups chicken stock

3/4 cup heavy cream

toasted and chopped pecans


In a 400 degree oven, bake the pumpkin, cut side down, until soft, about an hour. Allow to cool and scoop out flesh. In a large sauce pan melt the butter and add the spices, stirring for a couple of minutes. Add the onion and carrot and stir occasionally, while cooking for 5-7 minutes. Add stock. Simmer until veg is soft, about 25 minutes. Add the cream and continue to cook for a few minutes more. Carefully puree in batches in a blender. Garnish with toasted chopped pecans.


Shit, the braised beef with grilled noodle at Roost is crazy good.





About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

2 responses to “pump- kin soup

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