Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche

Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche
Photo by Lara Ferroni

Ingredients

  • 5 cloves garlic
  • 2 stalks celery
  • ¼ teaspoon ground cinnamon
  • 2 whole star anise
  • ½ teaspoon freshly ground nutmeg
  • ½ cup packed light brown sugar
  • 10 whole cloves
  • + 16 more ingredients
    • 8 tablespoons unsalted butter
    • 1 medium leek
    • 3 15-ounce cans solid-pack pumpkin (not pie filling)
    • 1 medium onion
    • ½ cup mini marshmallows
    • 2 whole allspice berries
    • 5 whole black peppercorns
    • 1 1 1/2-inch piece fresh ginger
    • 4 tablespoons unsalted butter
    • 1 teaspoon kosher salt
    • ½ cup untoasted, unsalted pepitas (pumpkin seeds)
    • ½ cup heavy cream
    • 1 cup crème frache
    • 1 stick cinnamon
    • ¾ cup all-purpose flour
    • 2 (8-inch) squares cheesecloth; kitchen string; blender; 1 large baking sheet; parchment paper

Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string. In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pump...

View full recipe at Epicurious

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