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

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

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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