Now that the weather has finally started to cool down, it's time to start thinking about comfort food dishes. Over at Prasino restaurant in La Grange, Chef Nancy Nolan is serving Pumpkin Soup, a fabulous gluten free option for those windy, dreary days.
The soup can also be made vegan and dairy free without the creme garnish.
See below for the easy-to-follow recipe:
Spiced Pumpkin Soup garnished with Cinnamon Creme Fraiche & Maple Pumpkin Seeds
6 T extra virgin olive oil 2 large onions, chopped 4 cloves garlic, chopped 2 large carrots, peeled, sliced 4 stalks celery, chopped 3.5 quarts vegetable stock, or water 3 cups cooked fresh pumpkin (or canned puree) .5 tsp ground ginger .5 tsp nutmeg .5 tsp cinnamon .5 tsp allspice 4 T honey 2 T chipotle peppers in adobo, minced 1 cup creme fraiche 1 tsp cinnamon pumpkin seeds from pumpkin 3 T extra virgin olive oil 1 T maple syrup
In a large stockpot over medium, heat olive oil; add onions, carrots and celery; cook until soft, about 20 minutes. Add garlic, and cook 5 minutes. Add pumpkin, spices, honey, and chipotle. Simmer for 30 more minutes; adding water if it becomes too thick. Blend, using an immersion or regular blender. Season with salt and pepper.
Garnish: Mix the creme fraiche and cinnamon. Toss the dried out pumpkin seeds with the oil, salt and pepper. Lay on sheet tray and roast in a 400 degree oven for 10 minutes; remove and toss with maple syrup and roast for 5 more minutes.
Assemble: Ladle soup in bowls, dollop with cinnamon creme fraiche & pumpkin seeds.
This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.