~ 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