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

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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