by Kersh in the Kitch
Photo by Kersh in the Kitch
Kersh in the Kitch's Notes:
Expand1 medium pumpkin Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 medium onion Ask a question about this ingredient
50+ ounces chicken broth Ask a question about this ingredient
1 can pumpkin puree Ask a question about this ingredient
1 can evaporated milk Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
fresh grated parmesan cheese (garnish) Ask a question about this ingredient
Cut the top off of the pumpkin and remove seeds and pumpkin pulp. The scrape/cut out walls of pumpkin without piercing through the pumpkin.
Ask a question about this stepRinse pumpkin seeds and spread on greased baking sheet. Sprinkle with salt and bake at 250 degrees for 30-45 minuntes or until the rest of the soup is complete.
Ask a question about this stepSaute chopped onion in 1T oil in a large soup pot. Once onion has started to carmelize, add chicken broth and pumpkin flesh. Sprinkle with salt and pepper. Bring to a boil.
Ask a question about this stepTransfer soup mixture to blender, working in batches. Blend until smooth.
Ask a question about this stepReturn to stovetop, turn to medium low, and slowly stir in pumpkin puree and evaporated milk. Season with salt and pepper to taste. Once soup is hot, transfer to hollowed pumpkin to serve.
Ask a question about this stepGarnish with toasted pumpkin seeds and fresh grated parmesan cheese. Sprinkle with nutmeg for a spicy fall finish.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Delish!!