Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds

Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds

Ingredients

    1 large sugar or pie pumpkin cut half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls)
    1 tablespoon olive oil
    salt and pepper
    6 tablespoons unsalted butter
    2 small shallots chopped
    1 teaspoon fresh thyme chopped
    4 cups chicken broth
    1 cup coconut milk + 1 cup water or 2 cups water
    1 teaspoon cayenne pepper or more or less to your liking
    1/4 teaspoon nutmeg
    1 tablespoon pure maple syrup
    pinch of crushed red pepper flakes

Sage Pesto

    1 clove head garlic or you may sub 1 raw garlic
    1 cup fresh parsley
    1/2 cup fresh sage
    1/4 cup shelled pistachios
    1/4 cup olive oil
    1/4 cup crumbled blue cheese if you do not like blue cheese sub feta or parmesan
    1/4 teaspoon pepper

Fried Pumpkin Seeds

    1 tablespoon coconut milk
    1 tablespoon flour
    reserved pumpkin seeds from above
    1 teaspoon chipotle chili powder
    1/4 teaspoon brown sugar
    1/2 teaspoon pepper
    lots of salt to your tasting

Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds

Instructions

heat up the kitchen appliance to four hundred degrees F.
Cut your pumpkin in 0.5 or into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with one tablespoon vegetable oil and sprinkle with salt and pepper. lop off the highest portion of the garlic head to reveal cloves. Peel any excess paper/skin faraway from the bulb of garlic. Pour a few teaspoon of vegetable oil on high the garlic cloves and canopy with foil. Roast each the pumpkin and garlic along on constant baking sheet for forty five minutes, or till the pumpkin is fork tender and also the garlic golden brown and soft. take away from the kitchen appliance and permit everything to chill 5 minutes. Squeeze garlic out of the paper skin into alittle bowl and mash well with a fork, set aside.
Grab the pumpkin and add it to a kitchen appliance (or mash extraordinarily well) and puree with one cup of the stock, puree till fully sleek.
Heat an outsized pot over medium heat and add the butter and shallots. Saute the the shallots till soft, regarding five minutes. Add the thyme and cook another thirty seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, cayenne, nutmeg, sirup and crushed red pepper. Bring the soup to an occasional simmer and simmer 15-20 minutes.
whereas the soup cooks build the pesto. Add the roast garlic, parsley, sage and pistachios to the bowl of a kitchen appliance. Pulse till finely sliced so stream within the vegetable oil. Add the cheese and pulse many longer till combined. Season with salt and pepper.
To fry the pumpkin seeds. Add the reserved pumpkin seeds to a bowl and toss with one tablespoon coconut milk and one tablespoon flour. during a little bowl mix the jalapeno seasoning, pepper and refined sugar. Place a pan on the stove high and set to medium heat, add the vegetable oil. Once the oil is hot, add the pumpkin seeds into the pan, however be careful! Stir the pumpkin seeds around within the pan with a spoon or spatula unendingly till they expand and begin to brown. Once the seeds area unit bronzed take away from the pan and place on a towel to empty. Toss with the seasoning and an honest pinch of salt. style and season consequently.
To assemble the soup, ladle the soup into bowls (or your roast pumpkins) and high every bowl with a small indefinite quantity of pesto, a sprinkle of pumpkin seeds and if desired drizzle with coconut milk. begin slurpin!
to create the roast pumpkin soup bowls. take away the topnotch of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with vegetable oil, salt and pepper. Place on a baking sheet and bake for 20-30 minutes or simply till soft to the touch however not falling in.