Possibly the Worlds First Ever Dessert Pumpkin Soup
From brazentart 17 years agoIngredients
- 2 medium-sized pie pumpkins shopping list
- soft butter shopping list
- orange juice shopping list
- brown sugar shopping list
- cinnamon shopping list
- 45 oz pumpkin puree shopping list
- 14 oz apple juice shopping list
- 14 oz apple cider (or use all juice) shopping list
- 2 teaspoons cinnamon shopping list
- 1 scant teaspoon allspice shopping list
- 1 teaspoon ginger shopping list
- 1 teaspoon freshly grated nutmeg shopping list
- 12 oz brown sugar shopping list
- 16 oz half and half shopping list
- 1 oz butter shopping list
How to make it
- To roast the pumpkins: Preheat the oven to 375 degrees.
- Line a large baking sheet with foil.
- Cut the pumpkins into quarters and scoop out the "guts."
- Brush each quarter with butter, then sprinkle with orange juice, cinnamon, and brown sugar.
- Reassemble the pumpkin halves and place cut side down on the foil. It's sort of like having 4 upside-down pumpkin bowls on the sheet pan.
- Roast for 1 hour or until tender.
- Allow to cool, then peel off skin.
- Puree pumpkin flesh in a food processor.
- Weigh out 45 oz.
- Combine pureed pumpkin, juice, cider, spices, and sugar and bring just to a simmer over medium heat, whisking constantly.
- Add half and half and cook until heated through - still whisking!
- Remove from heat and whisk in butter.
- Ladle into small bowls or mugs and serve.
- You could garnish this with cinnamon whipped cream. I served it with orange langues du chat/white chocolate cookie sandwiches.
People Who Like This Dish 3
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The Rating
Reviewed by 1 people-
This is a truly unique recipe you deserve an award for having the courage to create this marvelous Pumpkin recipe.
Michaeltrigger in loved it
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