pump- kin soup

a  3 pound pumpkin, cut in half and remove seeds

3 tablespoons butter

Salt and pecker

cinnamon

nutmeg

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.

 

 

 

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About cheflaury

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

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