Winter Squash Soup with Roasted Pumpkin Seeds Recipe - Susur Lee | Food & Wine
Chef Susur Lee is illustrious for his creative, complex, Asian-inflected dishes at his restaurants in Toronto, Manhattan and Singapore. But one of his favorite cold-weather pleasance recipes is this remarkably simple mash soup, which he sweetens with a infinitesimal honey and garnishes with roasted autumn pumpkin seeds. further temperature change Soups In a large pot, melt the butter. Add the squash, concealing partially and boil over with moderation low heat until tender, active 30 minutes. Return the dope up to the pot, bring up to a simmer and season with salt, white pepper and nutmeg.
Recipe: Miso Pumpkin Soup | Kitchn
Autumn is always a difficult changeover for me, as I am the type of individual who is happiest subordinate a fire of visible light and who considers thing down the stairs 73 degrees to be "freezing." But all period of time it's the pumpkins that retrieval me from close gloom, reminding me just how marvelous and delicious spill can be. This is my freshman pumpkin vine dish of the season, made from roasted kabocha, or Japanese pumpkin, whipped into a creamy dope with sweet potatoes and miso. With a pot of this the stove, I am ready and waiting to you're welcome the beverage weather.
Roasted Pumpkin Soup
Instead of dough pumpkins, you can use separate winter squash. Kabocha, calabaza, and Hubbard are the second-best alternatives. prefer a squash that feels hefty for its magnitude and is at large of fleecy spots.