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Jim Coleman Recipes

Roasted Pumpkin Soup with Fresh Tarragon

For this recipe you will need:

  • 1 5-pound pumpkin, cut into quarters, seeds scraped out and removed
  • 2 Tablespoons finely minced Ginger
  • 6 Cups of Vegetable or Chicken Broth
  • 1 Cup of Cream
  • 1 teaspoon of ground Nutmeg
  • 1 Tablespoon of ground Cumin
  • Salt and White Pepper to Taste

To prepare this recipe:

In a pre-heated 400 Degree oven, bake the pumpkin for one hour, until soft. Scrape the pumpkin flesh into a mixer or food processor. Puree the pumpkin adding some stock, puree until smooth. Place in a large sauce pan, add the remaining stock, cream, fresh ginger, nutmeg and cumin. Bring to a boil and then reduce to a simmer. Let the soup cool for about five minutes, adjust seasonings with salt and white pepper. Ladle into bowls and top with chopped Tarragon.



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