Spiced Pumpkin Soup with Ginger Browned Butter

Name: Spiced Pumpkin Soup with Ginger Browned Butter
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams butternut or acorn squash; 7 Tbsps butter, divided; 2 carrots, peeled and chopped; 4 cloves garlic, chopped; 2 Tbsps freshly grated ginger, divided; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 118 milliliters packed light brown sugar; 2 liters reduced-sodium chicken broth, divided; 0 teaspoons freshly ground nutmeg; 2 mediums onions, chopped; 1 teaspoon About salt; 0 teaspoons freshly ground cardamom seeds (from about 4 pods); 907 grams Sugar Pie or other baking pumpkin

You can never have too many soup recipes, so give Spiced Pumpkin Soup with Ginger Browned Butter a try. One portion of this dish contains about 6g of protein, 12g of fat, and a total of 685 calories. This recipe serves 8. It is a good option if you're following a gluten free and vegetarian diet. It will be a hit at your Autumn event. If you have cardamom seeds, nutmeg, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy parts. Put flesh side up in a large roasting pan with 1 cup broth. Cover pan with foil and bake until vegetables are tender when pierced with a fork, about 1 hour.

Ingredients you will need

Vegetable

Pumpkin

Squash

Broth

Seeds

Equipment you will use

Roasting Pan

Oven

Aluminum Foil

Meanwhile, melt 3 tbsp. butter in a large pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and start to look creamy, about 5 minutes. Reduce heat to low or medium-low and cook onions, stirring every few minutes, until they turn a caramel color and become quite sweet, about 30 minutes. Set aside.

Ingredients you will need

Caramel Color

Onion

Salt

When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan.

Ingredients you will need

Pumpkin

Squash

Equipment you will use

Frying Pan

Return pot with onions to medium-high heat.

Ingredients you will need

Onion

Equipment you will use

Pot

Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Fresh Ginger

Garlic

Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute.

Ingredients you will need

Ginger Powder

Cardamom

Clove

Nutmeg

Add remaining 7 cups broth, the carrots, cooked pumpkin and squash, and reserved liquid from roasting pan. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes.

Ingredients you will need

Carrot

Pumpkin

Squash

Broth

Equipment you will use

Roasting Pan

Whirl vegetables in a blender (in batches) until completely smooth. (For silky-smooth soup, you can pour the pured soup through a strainer.) Return to pot and stir in brown sugar. Season with salt to taste. Keep warm over low heat.

Ingredients you will need

Brown Sugar