Roasted Pumpkin Soup

with Caramelized Onions and Pumpkin Seed Pesto

~ 4 Servings ~
 

1 small to medium fresh pumpkin, cut into quarters and seeded, stem discarded
4 T butter
Salt and Cumin

•  Place pumpkin in large baking pan, dot 1 T butter on each quarter, and sprinkle with salt and cumin.
   

• Cover pan with foil and roast at 325⁰ for 20 minutes. 
   

• Remove foil, and bake an additional 20 minutes.
   

• Let cool, then scoop meat from skin.

2 white onions, chopped
1 T pumpkin seed oil (can substitute olive oil)|
2 T butter
1 tsp ancho chili puree
1 tsp chipotle chili puree
1/4 tsp each toasted cumin* and fresh nutmeg
Salt and white pepper to taste

•  Set a deep stock pot over medium heat. Add oil and butter.  When hot, add onions and sauté until softened, not allowing onions to brown.
   

• Stir in both chili purees and the seasonings.
   

• Add roasted pumpkin and stir.  
   

• Fill pot with water to the depth of one inch above ingredients. 
   

•  Simmer soup for about 1/2 hour, until ingredients are soft.
   

• Carefully puree soup, in batches, in blender or food processor.
   

• Return to stock pot and season with white pepper and salt to taste.
   

• To serve, divide between serving bowls and spoon a swirl of pesto on top.

Pumpkin Seed Pesto

1 bunch cilantro
Pinch of oregano
1/4 tsp pepper

1 tsp ground cumin

1 small clove garlic

1-2 tablespoon fresh lime juice

Place all ingredients in a blender.  Turn on high and add:

1/3 cup            Canola oil

1/3 cup            toasted pumpkin seeds

Adjust salt to taste

 *To toast cumin, shake in a dry pan over medium heat for about 30 seconds.

©Tarbell’s2006