Sunday, November 7, 2010

Roasted Garlic Pumpkin Soup

3 tablespoons butter
1 yellow onion, chopped
1 tsp of shredded fresh ginger
1 roasted garlic bulb (see directions below)
1 tsp. chipotle pepper, minced
1/4 tsp. allspice
1/4 tsp cinnamon
3 1/2 cups vegetable broth
(3) 15 oz. cans pureed pumpkin
1 1/2 cups half & half (or half heavy cream & half milk)
1 Cup Bread Crumbs (Sauteed With 2 tablespoons butter & 1 crushed garlic clove)
Salt & Pepper to taste

Preheat the oven to 325 degrees. Clean any dirt or debris off of the garlic bulb. Put in a baking pan and fill up the pan half way with some water and olive oil. Salt and pepper the bulb and bake, covered, for 45 minutes to an hour. Squeeze out the soft garlic cloves and set the puree aside.
Heat the butter in a large stock pan. Saute the onion until translucent, about 15 minutes. Add the ginger, chipotle, and spices. Cook for 2 minutes more.
Add the pumpkin, garlic puree, & vegetable broth. Bring to a simmer while stirring and then add the half and half. Salt and pepper to taste. Serve immediately with a sprinkle of bread crumbs over each serving.
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