Try one of our soup recipes today..
Source: Spire, 90 Tremont St. (Nine
Zero Hotel), Boston
Spire's Sugar Pumpkin Bisque
1 t. allspice
1 t. clove
1 t. Chinese 5-spice powder
1 t. curry
1 t. cumin
1 t. star anise powder
1/4 C. butter
2 C. molasses
1 vanilla bean, split and scraped
1/2 C. brown sugar
7 sugar pumpkins (1 lb. each)
1 Vidalia onion, peeled and julienned
Salt and pepper
2 qt. chicken broth (or water)
1 C. creme fraiche (or sour cream)
In a medium saucepan, toast the spices over medium heat until they are aromatic,
1-2 minutes. Add the butter, molasses, vanilla bean and brown sugar. Turn heat
to low and simmer for about 30 minutes, stirring occasionally. Remove from heat
and cool. Discard vanilla bean.
While sugar mixture is simmering, cut tops off 6 pumpkins and remove the inner
seeds. Reserve the seeds. Place pumpkins on greased baking sheet cut side up.
Peel the seventh pumpkin. Cut off the top and bottom. Cut in half, clean and
remove seeds and reserve. Then dice meat, coat in olive oil, salt and pepper and
roast in 350-degree oven until tender, 10-15 minutes. Cool and reserve for
Clean all of the seeds by rinsing under cold water. Toss with olive oil, salt
and pepper. Roast in 350-degree oven until dry and toasted, 5-7 minutes. Cool
and reserve for garnish.
Once the sugar mixture is cool, pour into the remaining 6 pumpkins. Bake in
350-degree oven for about 1 hour or until tender. When pumpkins are cool enough
to handle, remove liquid into a container and reserve. Scrape all edible meat
away from pumpkin skin and reserve. In a large stockpot, saute the onions in 2
T. olive oil until tender, 2-3 minutes. Add all the pumpkin meat, the reserved
sugar liquid and just enough chicken broth or water to cover. Simmer for 1 hour.
In manageable portions, in a food processor or blender, puree the contents of
the stockpot and the creme fraiche or sour cream. Season with salt and pepper.
Reheat soup gently, divide among 10 bowls and garnish with warmed diced pumpkin
and toasted seeds.
Makes 10 servings.