Roasted Pumpkin Soup

Roasted Pumpkin Soup
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By Vicky McCaffree

INGREDIENTS:

• 3 pound sugar pumpkin or small pumpkin, halved and seeded
• 3 Tablespoons olive oil
• 1 ½ cups onion, chopped
• 1 large leek, white part only, sliced
• 1 small parsnip, peeled and chopped
• 1 bay leaf
• 2 large thyme sprigs
• 1 whole clove
• 6 cups chicken stock
• 1 Tablespoon sherry vinegar
• 1 cup heavy cream
• Salt and fresh ground pepper, to taste
• ½ cup toasted pumpkin seeds, hulled

Method:
Preheat oven to 400°F. Lightly rub the cut side of the pumpkin with olive oil and place cut side down on a baking sheet. Bake about 50 minutes or until fork tender. When cool enough to handle, scoop out the pulp. There should be about 4 cups.

In a medium saucepan heat the olive oil over medium low heat and add the onions, leek and parsnip and cook until soft. Add the pumpkin, herbs, spices and stock and bring to a boil. Reduce to a simmer and cook about 20 minutes.

Puree soup in a blender and return to the pan. Add sherry vinegar and cream. Simmer for about 5 minutes and season to taste with salt and freshly ground pepper. Garnish with toasted pumpkin seeds.

Yield: 6-8 Servings

Round out the Meal:
With peasant bread and a watercress salad with dried cranberries and pumpkin seeds for a vegetarian dinner. For a heartier meal, serve a charcouterie plate with a variety of salamis and cheeses.

Wine Pairing:
A nutty wine such as the Lustau "Peninsula" Palo Cortado Sherry