Pumpkin Soup

Recipe Ingredients

2		Pumpkins - see * Note (medium)
		(or 2 large acorn squash)
1 tablespoon	15ml	Melted butter
		Salt - to taste
		Freshly-ground white pepper - to taste
1/4 teaspoon	1.3ml	Ground allspice
1/2 teaspoon	2.5ml	Cinnamon
2 tablespoons	30ml	Brown sugar - optional
1 tablespoon	15ml	Oil
1 cup	237ml	Sliced leeks
3/4 cup	82g / 2.9oz	Chopped carrots
1/2 cup	55g / 1.9oz	Chopped celery
2 tablespoons	30ml	Flour - optional
1		Potato - diced
2		Mild chicken stock
1 cup	237ml	Heavy cream

Recipe Instructions

* Note: One pumpkin or squash is to be used as a serving bowl for this soup.

Preheat oven to 350 degrees.

Carefully cut top off one pumpkin and reserve, clean out seeds into a bowl of water, and lightly oil inside, outside and top of pumpkin; season insides with salt and pepper. Halve second pumpkin or squash, clean out seeds, adding them to bowl, and cut into 8 pieces. On a baking sheet roast squash, top and pieces until tender.

Meanwhile, clean seeds, spread on another baking sheet and roast until lightly toasted. In a small bowl toss hot seeds with melted butter, seasoning, a pinch of spices and 1 teaspoon brown sugar. Set aside for garnish.

Heat oil in a large soup pot, add leeks, carrots and celery and cook 4 minutes until vegetables are tender. Dust vegetables with flour, if using, and stir until it turns golden. Add potato, pulp from squash pieces and stock. Bring to a boil, reduce heat, cover and simmer 40 minutes.

Add spices and cream; taste and season with salt, pepper and brown sugar. Cool slightly and puree with an immersion blender or in a blender to a smooth consistency and strain through a sieve. Reheat, if needed, and serve in pumpkin shell, sprinkled with toasted seeds.

This recipe yields 2 to 3 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-079 broadcast 12-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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