Although cooking heart or tongue might be more appropriate — or gruesome — for Halloween, this pumpkin soup is a simple, delicious recipe which is perfect for the fall season. Rather than roasting the pumpkin, I prefer to add roasted peanuts as a garnish. This gives similar flavor, without spending twice the time cooking.
Prep Time: 10 minutes
Cook Time: 50 minutes
1 large pumpkin (3-5 pounds)
1 medium onion
3 cups of beef broth
1 cup of heavy cream
2 cup of raw peanuts
1/4 cup of honey
1/2 teaspoon of cayenne pepper
1 1/2 tablespoon of vegetable oil
2 tablespoons of unsalted butter
You could also substitute pumpkin seeds, cashews or even croutons for the peanuts.
1. Preheat the oven to 350 degrees Fahrenheit.
2. Toss the raw peanuts with the honey, cayenne pepper, 1/2 tablespoon of the oil and a pinch of salt. Roast for twenty minutes.
3. Keep a close eye on the peanuts — you do not want them to burn.
4. Peel the onion and dice it finely. Peel the pumpkin, remove the seeds and dice the flesh into 1-inch cubes.
5. Add a tablespoon of vegetable oil to a large saucepot on medium heat.
6. Dice the onion and sauté until translucent, for about five minutes.
7. Add the pumpkin and sauté for another 10 minutes, then add the beef broth. Simmer for 15 minutes, or until the cubes of pumpkin begin to fall apart.
8. Add the contents of the saucepot to a blender and puree until smooth.
9. Add the heavy cream, butter and season to taste with salt. Garnish with the roasted peanuts.