Roast Pumpkin Soup with Sweet and Spicy Pumpkin Seeds

November 9th, 2010 § 0 comments

Serves 8


2 tablespoons butter
2 tablespoons olive oil
2 large carrots, chopped
1 large onion, chopped
1 (2-pound) pumpkin, peeled, seeded and chopped (about 6 cups) and roasted
6 cups vegetable broth
3 whole star anise
2 teaspoons cinnamon
1 teaspoon allspice
½ teaspoon grated fresh nutmeg
½ cup heavy cream
¼ cup maple syrup
Autumn Spiced Pumpkin Seeds, for garnic, recipe follows


Melt butter in Dutch oven over medium-high heat. Add carrots and onion, sauté until tender, about 8 minutes. Add pumpkin, vegetable broth, star anise, cinnamon, allspice and nutmeg. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard Star anise. Purée soup in batches in blender and return back to Dutch oven. Stir in cream and maple and bring soup back to simmer. Season to taste with salt and pepper. Serve immediately.
(Can be made 1 day ahead. Chill. Bring to simmer before serving, thin with more stock, if desired.)

Autumn Spiced Pumpkin Seeds


½ cup raw pumpkin seeds
2 tablespoons butter, melted
2 tablespoons maple syrup
½ tablespoon cinnamon
½ teaspoon grated fresh nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon cayenne


Preheat oven to 400°F.
Toss pumpkin seeds with butter, maple syrup and spices and place on a baking sheet. Bake for 15 minutes or until golden brown and toasted. Let cool.

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