Roasted Pumpkin Soup

1 medium pumpkin, ~4 lbs.
1 T butter
2 slices of bacon, sliced
1 large yellow onion, chopped
6 C chicken stock
1/2 C heavy cream
pinch of nutmeg
pinch of chipotle chile pepper
salt and pepper
black truffle oil

Preheat over to 450° F. Halve pumpkin, and put face down on a baking sheet covered in aluminum foil. Roast for 40 minutes, or until pumpkin is easily skewered.

Let cool, then remove seeds, scrape out and reserve pulp. Discard skin. Melt butter in a stock pot, add bacon and onion, stirring constantly until onions are soft and bacon is golden, about 7 minutes. Add pumpkin, stock and bring to a boil. Reduce heat and simmer until pumpkin falls apart, about 30 minutes. Let cool.

Puree soup in blender in batches. Strain into a new pot, and add cream and nutmeg. Season with salt, pepper and chipotle.

Drizzle with truffle oil right before serving.

A great recipe to use up the leftover flesh from a jack-o-lantern, with roasted seeds as garnish. Can also substitute two cans of pure pumpkin puree for the pumpkin, in which case, straining is unnecessary.

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