Pumpkin Soup Bowls with Paprika Roasted Pumpkin Seeds
This week I hit the pumpkin mother load during my weekly grocery shopping trip. Pumpkin coffee, pumpkin bagels, pumpkin oatmeal, pumpkin crackers… oi. You name it, I bought it. But my favorite purchase? Four mini pumpkins to use as bowls for homemade pumpkin soup.
And talk about total comfort food. This soup hit the spot. I happen to like my soup with a little texture. So the chewy dried cranberries and crunchy homemade roasted pumpkin seeds seasoned with sea salt and paprika are the perfect topping combo. The result is a slightly smokey, slightly sweet hint to the creamy and savory soup. No crackers needed.
I hope roasted pumpkin seeds aren’t too bad for you, because I’ve eaten about, a billion of them this week. OH wait, who am I kidding? They are totally worth it.
Pumpkin Soup Bowls with Roasted Paprika Pumpkin Seeds
2 T olive oil
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 heaping cups canned pumpkin
1 T sage leaves plus some for garnish
3 cups chicken stock
½ cup – 1 cup heavy cream
Salt and freshly ground pepper
¼ tsp smoked paprika
salt and pepper
Heat olive oil in a large pot over medium heat. When it’s hot, add the onion, carrot, apple, pumpkin, and sage and sauté until tender, roughly 10 minutes. At this point, strain the mixture with a foodmill, or puree in a food processor. When smooth, return the puree to the pot. Add the chicken stock and simmer for 15 minutes, stirring to prevent bottom of pot from burning. Next, add a 1/2 cup of cream and simmer for several minutes. Keep stirring so cream doesn’t boil. Season with salt and pepper. Taste test, and add additional cream if needed. Let simmer for a few extra minutes. Serve soup into bowls and top with roasted pumpkin seeds, dried cranberries, and minced sage.
Cut the top off of 4 pumpkin pie pumpkins. Scoop out insides, saving seeds in a separate bowl. Fill with soup.
Paprika Roasted Pumpkin Seeds
Add the seeds from your pumpkin into a strainer. Run under water to rinse and separate the seeds from the gunk. Next, place seeds in a medium pot, along with 2 cups of water and 1 T salt for every 1/2 cup of seeds. Bring to a boil, and then let simmer for 10-12 minutes.
Preheat the oven to 400. Drain the pot and add seeds to a roasting pan. Top with olive oil, sea salt, and paprika. Mix to coat evenly, and then bake until the seeds begin to brown, 10-15 minutes, depending on the size of the seeds. Check in on the seeds every few minutes to prevent burning. Let the seeds cool and enjoy.
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