Roasted Pumpkin Soup with Toasted Pumpkin Seeds
Serving Size:10-12|Prep Time:30minutes|Cook Time:60minutes
Directions
Toasted Spices
  1. Coarsely grind whole coriander, peppercorns, and cloves in a spice mill. Combine with the cinnamon in a dry skillet over medium heat and toast while stirring, about 2–3 minutes. Do not over toast.
  2. Set aside to cool for use in the soup and pumpkin seeds.
Pumpkin Seeds
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Place a quart of water with 1 teaspoon of salt into a pan over high heat.
  3. Pick the seeds away from the pulp and stringy material. Add the seeds to the water and bring to a boil, simmer for 5 minutes and drain completely. Pat dry.
  4. Drizzle the seeds with the oil. Season with the salt and toasted spice mixture. Toss to coat and place on a parchment-lined tray.
  5. Bake and stir occasionally, about 30 minutes.
  6. Increase the heat to 375 degrees Fahrenheit and cook for 10-12 minutes or until golden brown.
Soup
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Lightly oil the pumpkin wedges and place skin side up in a roasting pan along with the carrots, onions and celery.
  3. Bake for about 20–25 minutes and remove all but the pumpkin. Cook the pumpkin another 10–15 minutes or until the pumpkin is tender, cool slightly.
  4. Place all the roasted vegetables in a blender or food processor and liquefy.
  5. Heat a heavy bottom soup pot over medium flame and add the vegetable puree, salt and 2 teaspoons of the ground, toasted spice mixture.
  6. Add enough water to the puree to thin it to the consistency of thick, heavy cream (about 2–3 cups). Bring the soup to a boil and turn down to a simmer for 5 minutes. Serve garnished with a sprinkling of spiced, toasted pumpkin seeds and the optional parsley.
Chef’s Narrative
Creamy with a vibrant color, this comforting soup can be made with any variety of pumpkin or hard-skinned squash. The toasted, spiced seeds are delicious as a snack or as a garnish for the soup.
Recipe Substitutions
Ingredients
Toasted Spice Mixture
  • 1tablespoonwhole coriander seedor 1 teaspoon ground
  • 1teaspoonblack peppercornsor 1/4 teaspoon ground
  • 8whole clovesor 1/4 teaspoon ground
  • 1/2teaspoonground cinnamon
Pumpkin Seeds
  • 1quartwater
  • 1teaspoonsalt
  • 1tablespooncanola oil
  • 1/2teaspoonsalt
  • 1teaspoontoasted spice mixture
Soup
  • 1tablespooncanola oilfor coating the vegetables
  • 110 poundpumpkinhalved, seeded and cut into several wedges, seeds reserved
  • 2carrotspeeled and split lengthwise
  • 2onionssliced
  • 1ribcelery
  • 1/2teaspoonsalt
  • 2teaspoonstoasted spice mixture
  • 2-3cupswater
  • 1/4cupparsleychopped, for garnish (optional)
AllergensN/A