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

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

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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