Pumpkin Soup | Rachael Ray
Rachael shares an easy creamy pumpkin soup recipe that's spiced just right for fall.
For soup and a sandwich, Rach likes to serve this with her Muffaletta Grilled Cheese.
Ingredients
- One 2-pound cheese pumpkin or any orange-flesh pumpkin
- Non-aerosol cooking spray
- Salt and pepper
- ¼ teaspoon grated nutmeg
- ⅛ teaspoon ground allspice
- ½ teaspoon smoked sweet paprika
- 6 cups stock or bone broth
- 1 inch ginger, sliced
- 2 bay leaves
- 3 cloves garlic, crushed
- 1 small onion, halved
- ¾ cup crème fraiche, sour cream or heavy cream (optional)
Preparation
Preheat oven to 425˚F.
Halve pumpkin with a serrated knife and scoop out fibrous material, rinse and toast seeds if you like texture and taste of them. Spray the pumpkin and season liberally: salt, pepper, nutmeg, allspice, and paprika. Roast cut-side down 35 to 40 minutes to tender, let stand to cool, scoop all flesh into food processor and purée.
Heat stock and 2 cups water to boil with ginger, bay, garlic, and onion, reduce by ⅓ at low bubble, then remove from heat, strain, return to pot and whisk in purée and, if using, the cream.