Roasted pumpkin (or squash) soup with cider cream
Barbara Shaurette
ingredients
- 4 pumpkin or squash (each about 2 pounds), quartered
- olive oil
- salt and pepper to taste
- 4 carrots, peeled and thickly sliced
- 6 shallots, thickly sliced
- 2 sliced celery sticks
- 4 minced garlic cloves
- 3/4 tsp grated nutmeg
- 1 TBs minced sage
- 12 cups vegetable broth
- 1 cup heavy cream substitute (equal parts firm tofu and soy milk)
- 1/2 cup apple cider, reduced to 2 Tbs, cooled
directions
- 1
Divide up squash and drizzle with oil, seasoning with salt and pepper. Either put on baking sheets and roast in oven for 45 minutes at 425 degrees (rotating half-way through) or, if crunched for time, cook them in microwave. Let them cool and scoop out the flesh.
- 2
In a large stock pot over medium-high heat, warm up about 2 Tbs oil and add carrots, shallots, celeray and more salt/pepper. Cover and cook, stirring them so they don’t burn - about 7-8 minutes. Add your garlic, nutmeg, and sage, cooking for another minute.
- 3
Then add the squash and the broth. Bring it to a boil and reduce heat so that it simmers for 15 minutes or so. If you have an immersion blender, puree the soup until smooth - otherwise you will have to use the blender.
- 4
In the bowl, whisk the cream until slightly thickened and whisk in the reduced apple cider. Ladle soup into warmed bowls and drizzle with cider cream.
Source: Barbara Shaurette
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