Harvest Pumpkin Soup

Au Bon Pain Restaurant Copycat Recipe

2 pounds sugar pumpkin
2 pounds buttercup squash
salt and pepper, to taste
4 tablespoons salted butter
1 cup sweet onion, diced
1/2 cup carrots, diced
1/3 cup celery, diced
1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 1/2 tablespoons tomato paste
1/4 cup brown sugar, packed
4 cups vegetable broth
1 cup Half & Half

Preheat your oven to 400. Slice the pumpkin and squash from stem to bottom and remove seeds and pulp. Season with salt and pepper. Roast on a cookie sheet for 45 to 60 minutes, or until tender.

Ten minutes before the pumpkin and squash are done roasting, in a large stock pot, melt the butter. Add the onions, carrots, and celery and saute until the onions are soft and translucent. Then add the ginger, cinnamon, tomato paste, and brown sugar. Stir to combine heat over medium until the sugar is dissolved. Add the vegetable stock and bring the pot to a boil. When the pumpkin and squash are tender (pumpkin may be more so than the squash), scoop out all of the flesh and add it to the pot, along with the Half & Half.

Return everything to a boil. Using a slotted spoon, scoop out as much as you can of the vegetables and pumpkin and squash, and liquify it using a blender (or if you have an immersion blender, that would be perfect for this). Return the liquefied veggies to the pot. You don’t have to blend the entire pot – just however much you want to that you’re comfortable with the consistency of the soup. When everything is smooth and heated through, taste and add salt or cinnamon as needed. Serves 4.

No comments:

Post a Comment