Possibly The Worlds First Ever Dessert Pumpkin Sou... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I wanted a sweeter version of pumpkin soup to serve as a pre-dessert but my internet search and a review of my personal library/archives yielded nothing! So here it is, warm and creamy, reminiscent of the pie, but the roasted pumpkin is the real star here. Ingredients:
2 medium-sized pie pumpkins |
soft butter |
orange juice |
brown sugar |
cinnamon |
45 oz pumpkin puree |
14 oz apple juice |
14 oz apple cider (or use all juice) |
2 teaspoons cinnamon |
1 scant teaspoon allspice |
1 teaspoon ginger |
1 teaspoon freshly grated nutmeg |
12 oz brown sugar |
16 oz half and half |
1 oz butter |
Directions:
1. To roast the pumpkins: Preheat the oven to 375 degrees.
2. Line a large baking sheet with foil.
3. Cut the pumpkins into quarters and scoop out the guts.
4. Brush each quarter with butter, then sprinkle with orange juice, cinnamon, and brown sugar.
5. Reassemble the pumpkin halves and place cut side down on the foil. It's sort of like having 4 upside-down pumpkin bowls on the sheet pan.
6. Roast for 1 hour or until tender.
7. Allow to cool, then peel off skin.
8. Puree pumpkin flesh in a food processor.
9. Weigh out 45 oz.
10. Combine pureed pumpkin, juice, cider, spices, and sugar and bring just to a simmer over medium heat, whisking constantly.
11. Add half and half and cook until heated through - still whisking!
12. Remove from heat and whisk in butter.
13. Ladle into small bowls or mugs and serve.
14. You could garnish this with cinnamon whipped cream. I served it with orange langues du chat/white chocolate cookie sandwiches.
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