This recipe is the bomb. Is savory is sweet is a culinary wild ride, not to mention great for a Thanksgiving appetizer. Check it out. Here we go:
1 1/2 pound Pumpkin
First we marinade the pumpkin and roast it in the oven for about 20 min. of or until it's soft.
Take it out of the oven and set it apart
Pumpkin Marinade
1 tsp nutmeg
1 tb cinnamon
1 tb salt
1 tb pepper
1/2 cup sugar
5 tb olive oil
1 tb olive oil
1 small onion rough cut
2 stalks of celery rough cut
2 small carrot peeled and sliced
1 cup vegetable stock
1 clove of garlic chopped
3 oz honey
After we roast the pumpkin and set it apart we grab a large pot and begin saute the onion, celery and carrot until translucent. Put the roasted pumpkin in the pot. Heat it for about 2 mins. Pour the vegetable stock and bring it to a boil. Blend the soup season with salt and pepper to taste. Add the 3 oz of honey. Garnish with parsley. About 4 servings
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