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How To Cook Pumpkin

Hungryinbrooklyn's picture
This week, Shea Hess shows you that pumpkins aren't just for carving! Hungry in Brooklyn takes a road trip to a New Jersey farm to learn about the different varieties of this super squash, and then it's back to Brooklyn for a stop at Franny's, the pioneering locavore eatery. There, Chef John Adler fills us in on the different ways to cook up pumpkin, and shares his unique roasted pumpkin crostini. Finally it's back to the kitchen for a roasted Hubbard Squash soup that's perfect for the cool fall weather.
Ingredients
  Pumpkin 4 Cup (64 tbs), roasted
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Shallot 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Sage leaves 8 Small
  Chicken stock/Vegetable stock 2 Cup (32 tbs) (add more if needed)
  Creme fraiche 2 Tablespoon (plus more for garnish)
  Chives 2 Tablespoon, chopped
  Salt 1 Tablespoon (or to taste)
  Pepper 1 Teaspoon (or to taste)
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) To roast the pumpkin, first cut it in half and take out the seeds and strings.
3) Drizzle the pumpkin halves with olive oil, salt and pepper. Put a pat of butter in the center of each half.
4) Roast the pumpkin halves in the preheated oven for about 90 minutes.
5) Allow the pumpkin to cool and then scoop the flesh away from the skin.
6) To make the soup, heat the olive oil in a stock pot.
7) Add the onion, garlic and shallot, salt and pepper. Saute till tender.
8) Tear up the sage leaves and addd them to the pot. Saute for about 2 minutes more.
9) Add the pumpkin and chicken stock and bring the mixture to a simmer.
10) Once the soup has simmered for about 10 minutes, blend it into a puree.

SERVING
11) Move the soup to a soup bowl, top with some creme fraiche and sprinkle the chopped chives all over. Serve right away.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pumpkin
Restriction: 
Low Cholesterol
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
A delicious mound of sautéed pumpkin atop toasted baguette spread ?Then it’s back to the kitchen with Shea for a delicious soup to serve as a first course for your Thanksgiving dinner.

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