Spiced Pumpkin Soup With Ginger Browned ButterFrom PongoUSA 4 years ago
- 2 pounds sugar Pie or other baking pumpkin shopping list
- 2 pounds butternut or acorn squash shopping list
- 8 cups reduced-sodium chicken broth, divided shopping list
- 7 tablespoons butter, divided shopping list
- 2 medium onions, chopped shopping list
- About 1 tsp. salt shopping list
- 4 cloves garlic, chopped shopping list
- 2 tablespoons plus 1 tsp. freshly grated ginger, divided shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon freshly ground nutmeg shopping list
- 1/8 teaspoon ground cloves shopping list
- 1/8 teaspoon freshly ground cardamom seeds (from about 4 pods) shopping list
- 2 carrots, peeled and chopped shopping list
- 1/2 cup packed light brown sugar shopping list
How to make it
- 1. Preheat oven to 375°. Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy parts. Put flesh side up in a large roasting pan with 1 cup broth. Cover pan with foil and bake until vegetables are tender when pierced with a fork, about 1 hour.
- 2. Meanwhile, melt 3 tbsp. butter in a large pot over medium heat. Add onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and start to look creamy, about 5 minutes. Reduce heat to low or medium-low and cook onions, stirring every few minutes, until they turn a caramel color and become quite sweet, about 30 minutes. Set aside.
- 3. When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan.
- 4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. Add remaining 7 cups broth, the carrots, cooked pumpkin and squash, and reserved liquid from roasting pan. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes.
- 5. Whirl vegetables in a blender (in batches) until completely smooth. (For silky-smooth soup, you can pour the puréed soup through a strainer.) Return to pot and stir in brown sugar. Season with salt to taste. Keep warm over low heat.
- 6. Put a small bowl or measuring cup next to the stove. Melt remaining 4 tbsp. butter in a small frying pan over medium-high heat. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown. Pour mixture into waiting bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a swirl of ginger browned butter in each serving.
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