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Roasted Pumpkin & Ginger Soup

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.

INGREDIENTS

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


DIRECTIONS:

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

 

RoastedPumpkinAndGingerSoup

 

 

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