Silky, light and satisfying, this Roasted Pumpkin Soup is perfect as a starter or as a full meal with crusty bread. It can be served in individual cups for passed catering, or over white rice as a hearty meal. Think of this for your vegetarian audience, or add chicken, beef or lobster for a protein boost.
1 3-4lb Pumpkin
2 quarts Chicken or Vegetable Stock
1 inch piece of Ginger, grated
1 large head of Garlic, roasted
1 cup Basso® Extra Virgin Olive Oil
1oz Anchor® Butter
1 pint Heavy Cream
Badia® Ground White Pepper
Badia® Sea Salt
Split and deseed pumpkin. Peel and cut into 1 inch cubes. Coat with olive oil, season with the ground white pepper and sea salt. Roast at 350°F degrees for 15 to 20 minutes. Cover with foil to prevent too much browning. Test with a small knife, if knife penetrates easily take out and pass through a ricer or food processer.
Bring stock to a boil. Add to the Pumpkin purée slowly whisking until you reach the desired consistency.
Melt butter and add ginger. Let it sweat for about 3 minutes. Squeeze the head of roasted garlic into the pan. Swirl around and add to soup. Add heavy cream, bring to a boil and check seasoning.
Serve in a warm bowl. Suggested garnishes are shitake mushrooms or lobster meat and a nice crusty baguette from EuroBake®. Bon Appétit!
Here are the item numbers, descriptions and pack sizes for the included ingredients:
- 4726445 Pumpkin Calabaza 50 lb
- 7802019 Chicken Base 6/2 lb
- 2200230 Anchor Salted Butter 40/227 gm
- 3805012 Basso Extra Virgin Olive Oil 12/1 ltr
- 2205011 Heavy Cream 12/1 qt
- 4731027 Ginger 5 lb
- 4723210 Garlic 30 lb
DOWNLOAD RECIPE PDF: Roasted Pumpkin and Ginger Soup