Squish, Squash.
Dec. 22nd, 2010 11:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Roasted Pumpkin Soup with Cocoa Nib Cream.
one 2.5-3 lb pumpkin
1 medium onion, cut into eighths (I added some garlic as well)
2 Tbsp olive oil
1/2 tsp salt
4 cups stock or water
1 Tbsp chopped sage leaves
white pepper
3 Tbsp cocoa nibs
1/2 cup cream
Heat oven to 450 and line a baking sheet with foil. Quarter and seed the squash. Peel and cut it into 2" pieces. Place on the baking sheet with the onion, drizzle with olive oil and salt. Toss to coat and roast for 25 minutes, turning once or twice, until tender and browned at the edges.
Puree the roasted veg with 1 cup liquid. Transfer to a saucepan and add remaining liquid. Bring to a simmer over medium heat and season with pepper.
Just before serving, crush the nibs lightly and combine with cream. Bring to a simmer and simmer for 1-2 minutes. Ladle the soup into bowls and spoon a drizzle of cream and nibs over each bowl.
What worked: It was a reasonable use of the pumpkin.
What didn't: Meh, unexciting.
Will I make it again? Probably not.
one 2.5-3 lb pumpkin
1 medium onion, cut into eighths (I added some garlic as well)
2 Tbsp olive oil
1/2 tsp salt
4 cups stock or water
1 Tbsp chopped sage leaves
white pepper
3 Tbsp cocoa nibs
1/2 cup cream
Heat oven to 450 and line a baking sheet with foil. Quarter and seed the squash. Peel and cut it into 2" pieces. Place on the baking sheet with the onion, drizzle with olive oil and salt. Toss to coat and roast for 25 minutes, turning once or twice, until tender and browned at the edges.
Puree the roasted veg with 1 cup liquid. Transfer to a saucepan and add remaining liquid. Bring to a simmer over medium heat and season with pepper.
Just before serving, crush the nibs lightly and combine with cream. Bring to a simmer and simmer for 1-2 minutes. Ladle the soup into bowls and spoon a drizzle of cream and nibs over each bowl.
What worked: It was a reasonable use of the pumpkin.
What didn't: Meh, unexciting.
Will I make it again? Probably not.
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Date: 2010-12-22 08:41 pm (UTC)no subject
Date: 2010-12-22 09:23 pm (UTC)Now I'm contemplating how to make the soup more exciting to go with it. Because, as written, that recipe does look destined to underwhelm, unless you're a huge fan of plain pumpkin. I'm thinking cinnamon and cayenne go with both pumpkin and chocolate.
And I might make the cream with sour cream and my cocoa/ginger vodka instead of plain cream to set the sour against pumpkin's usual sweetness. Of course, I haven't yet tried mixing alcohol infusions with sour cream...it might just make a curdled mess. Hmm, in which case I can just do it with powdered cocoa and powdered ginger and cut out the infusion 'middleman'.
OK, I was planning on cider + cider vinegar glazed squash tonight. I might have to bake up another of the squashes at the same time to try making this tomorrow.