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

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

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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