Roasted Pumpkin Soup with Fresh Tarragon
For this recipe you will need:
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.