Pumpkin Soup With Cranberry Compote And Roasted Chestnuts Food

PUMPKIN SOUP WITH CRANBERRY COMPOTE AND ROASTED CHESTNUTS

Steps:

• Prepare the Pumpkin Soup: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Coat each with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.
• Meanwhile, melt remaining 3 tablespoons butter in a Dutch oven over medium heat. Add onions; cook until translucent. Add garlic, curry, and nutmeg; cook, stirring frequently, for 2 minutes. Set aside.
• When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into Dutch oven. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes.
• Prepare the Cranberry Compote: In a medium saucepan, combine 1 cup water, cranberries, sugar, zest, and salt; bring to a boil over medium-high heat. Reduce to a simmer, cooking until it reaches a jam-like consistency, about 20 minutes.
• Prepare the Roasted Chestnuts: Heat oven to 400 degrees. Place chestnuts on a baking sheet; roast until shells split, 5 to 10 minutes. Let stand until cool.
• Shell nuts, and slice thinly. Melt 2 tablespoons butter in a medium skillet over medium heat. Add chestnuts, and cook until browned over low heat. Drain on a paper towel-lined plate.
• Blend soup using an immersion blender or in batches in a blender. Over a large bowl, strain through a fine mesh strainer; set strainer over pot, strain again. Whisk in cream, and season with salt and pepper.
• To serve, ladle soup into warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately.

PUMPKIN POTATO SOUP

Steps:

• Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
• Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
• Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.

PUMPKIN-CHESTNUT SOUP

Steps:

• Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.
• In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.

PUMPKIN AND CRANBERRY SOUP

Steps:

• Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
• In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
• Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
• Reduce the heat to medium and simmer 30 minutes.
• Remove from heat and puree or blend until creamy.
• Add the cream and the cranberries with the soaking liquid.
• Season with salt and pepper and stir well.

ROASTED CHESTNUT SOUP

Steps:

• Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
• While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
• Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
• Bake in the preheated oven until soft, about 45 minutes.
• While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
• Bake in the preheated oven until soft, 30 to 40 minutes.
• Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
• Puree soup using an immersion blender until smooth.