October 28
Pumpkin Soup and Pancakes
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- Pumpkin Pancakes
- defrosted
- Spicy Pumpkin Soup [View Recipe]
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Ingredients
- 4 cloves garlic
- salt
- .5 tablespoon oil
- 1 inch-piece ginger (rinsed and peeled)
- 2 medium chile peppers
- 1.5 cups pumpkin
- 3 cups stock
- cilantro (cleaned)
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Instructions
We start by mincing our garlic with a pinch of kosher salt. We add this to our dutch oven with the oil, and start to heat over medium-low heat. With our microplane grater, we grate the piece of ginger right over the pot, being sure to get all the ginger that is on the underside of the grater. Being careful not to touch the chiles too much, we rinse them off and split them from just below the stem through to the bottom, lengthwise. We add these to the pot and stir. The garlic and ginger are sizzling and fragrant so we add the pumpkin puree and stir well. Then we add the stock, bring the soup to a boil, and simmer, uncovered, for 5 minutes.
We taste for seasoning, add salt, take out the habañeros since the soup is nicely spiced already, and reserve them for garnish. We continue to cook the soup another 10 minutes, partially covered, to meld the flavors.
We serve the soup sprinkled with cilantro leaves and roasted pepitas.
- Roasted Pepitas [View Recipe]
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Ingredients
- .5 cup pepitas
- .5 teaspoon oil
- salt
Instructions
We preheat the oven to 400 degrees.
In a bowl, we combine the pepitas with the olive oil and mix with a fork. We sprinkle on ½ teaspoon of salt and again toss with the spoon. We spread the mixture on a parchment-lined cookie sheet, trying to be sure all the seeds are in one layer.
We bake in the preheated oven for 5 minutes until fragrant and lightly browned. We sprinkle with more salt and, using the parchment paper, pour out onto a dinner plate to cool.