Roasted Pumpkin Soup
Makes about 1.5 gallons
1 medium pumpkin (about a 5 pounder)
1 stalk of celery, rough chopped
4 medium onions, rough chopped
3 large carrots, rough chopped
6 bay leaves
1 T dried thyme
1 T dried basil
1 T dried oregano
1 T crushed red pepper flakes
¼ cup olive oil (plus more for roasting pumpkin)
1/2 cup of white wine
1 quart of heavy cream
2 quarts of chicken or vegetable stock
Kosher salt and pepper
Split pumpkin in half, scoop out seeds and reserve. Cut the pumpkin into large chunks, about 4-6 inches in size, leaving skin attached. Rub the pieces down lightly with olive oil and sprinkle with salt and pepper. Roast in a 350F oven until tender and golden brown (about 30 minutes). Cool enough to touch and peel off skin.
Rinse and dry seeds and saute in olive oil and butter until golden brown, season with salt and pepper, set aside on a paper towel for later.
Sweat your celery, carrots, onions and dried herbs and spices until lightly caramelized.
Deglaze with wine and reduce by half.
Add pumpkin and cover with cream and stock, stir well.
Bring to a boil and simmer for about 20 minutes to build flavors.
Remove bay leaves and puree entire mixture with a stick blender until very smooth.
Strain, check seasoning and serve, sprinkle with toasted pumpkin seeds.
Alternatively place caramelized pearl onions, diced roasted pumpkin pieces, pumpernickel croutons and fresh herbs in the bottom of a soup bowl and pour hot soup liquid over the top right before serving (see image), adding garnishes of choice (Suggestion is sour cream or crème fraiche).