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

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

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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