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

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

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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