roast soup

October 13, 2010

I am finally getting pumpkins from the patch, and since it is fall, I feel like turning my oven on, and roasting things.

The other day, when I finished work, I was in the mood for some pumpkin soup, and had a few fresh chestnuts on the counter, some of the last tomatoes of the season (they were green and ripened on my counter), and home-grown garlic. I picked up some shallots and parsnips from the store, and roasted everything!

I sliced the pumpkin in half, saved the seeds, and cooked it cut side down in a pan of water.

I slit the chestnuts, peeled the shallots, and cut the top off of a head of garlic, and put them in my chestnut roasting pan. I drizzled olive oil over the garlic and shallots, and sprinkled some salt on the top. They roasted with the lid on!

In the third pan I mixed sliced parsnips, more shallots, also sliced, and the tomatoes. More olive oil, and a sprinkling of salt.

Everything roasted in the oven all evening. When I arrived home at the end of the night, I took everything out, scraped the pumpkin out of the shells, peeled the chestnuts, and put everything in a pot.

The vegetables cooked down, and many sugars carmalized!

In the morning, I added water and pureed the mixture with my stick blender.

I served the soup with freshly grated parmesan cheese and fresh parsley. And a drizzle of toasted pumpkin seed oil, a real treat!

2 Responses to “roast soup”

  1. kshros Says:

    I made your grandmother’s pumpkin pie today. The flavoring was so delicate and delicious! A friend suggested hollowing out tiny pumpkins and filling them with the pumpkin custard—thought you would love that idea!

    • Torrey Says:

      Yay! It is my favorite p. pie recipe. I love the pumpkin custard idea too! I have a recipe for a “meal in a pumpkin” that I am going to make. I made it once a while ago, but not with my own pumpkins! You layer things like mashed potatoes, wild rice, etc in a pumpkin, bake it, and then serve slices…yum!
      xoxo


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