A couple of weeks ago I went on a mini yoga retreat in Cape Cod at The Sea Crest Beach Hotel. I wrote about it here, here and here. While we were there at at the hotel we some some truly amazing meals. I write about and food and restaurants often. I'm not quick to call something good unless it's truly good. I'm not quick to say that something is excellent unless it truly is. I certainly would never say this is probably one of the best soups I have ever had unless I truly meant it. it was so good that I wrote asking, ok, begging, for the recipe. The recipe serves 4 but you might as well go ahead and double it. It's a crowd pleaser and a perfect addition to your fall menu, wether you're enjoying a quiet night at home with your family or hosting a small group of friends for a seasonal get together. This soup is creamy and rich, and although it's called a bisque, save for a sprinkling of goat cheese over the top it's dairy free and quite figure friendly!
Oven Roasted Sugar Pumpkin Bisque
Recipe courtesy Sea Crest Hotel
Recipe yields 4 hearty portions
3 pounds peeled, skinned and de-seeded sugar pumpkin flesh
3 large shallots
6 cloves garlic
1 teaspoon chili flakes
2 bunches fresh thyme
4 fresh bay leaves
1 bunch fresh sage
4 teaspoons soft goat cheese
3 teaspoons toasted pepitas( hulled pumpkin seeds)
2 teaspoons pumpkin seed oil
4 small pumpkins, top and seeds removed
2 large carrots
2 stalks celery
1 each celery root
2 large parsnips
1 large Spanish onion
Fresh cracked black pepper
½ gallon chicken stock
Begin by rubbing the inside of the 4 small pumpkins with soft butter and cinnamon, place in 350 degree oven and roast (with covers/tops of pumpkins) cook aprox. 20 minutes or until the pumpkins begin to get color and begin to soften, do not cook until completely cooked thru, these will be used for serving vessels and will need to have strong walls and bottom in order for the soup not to leak out. Reserve and keep warm for serving.
In a large stock pot, begin sautéing the celery, celery root, onions, carrot, garlic in olive oil, when tender add the pumpkin meat , chili flakes and chicken stock( the thyme, sage and bay leave will need to be wrapped in cheese cloth or butchers twine to create a bouquet garni) add the bouquet garni and simmer the soup until all vegetables are fork tender, approximately 45 minutes, then remove the bouquet garni and purée the soup smooth, season with sea salt and cracked pepper, then ladle into roasted pumpkin bowls and garnish with toasted pumpkin seeds, pumpkin seed oil and crumbled goat cheese, enjoy with a buttery chardonnay.
Hurry up and make this... You'll thank me later!