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

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

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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