Brown Butter Pumpkin Soup With Sherry Gastrique Recipe

Name: Brown Butter Pumpkin Soup With Sherry Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sugar pumpkin (sweet variety of small pumpkins, about 1.5-2 pounds each); 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 onion, diced small; 2 garlic cloves, sliced; 1 apple, peeled, cored and diced small; 1 fennel bulb, diced small; 1/2 cup white wine; 2 1/2 cups water; 4 -6 cups chicken broth (use vegetable broth for a vegetarian version); 8 tablespoons unsalted butter (one stick); salt & freshly ground black pepper; Sherry Gastrique; 1 cup sherry wine vinegar; 1/3 cup sugar; 1 sprig thyme; 1 teaspoon black peppercorns

Servings: persons

2 sugar pumpkin (sweet variety of small pumpkins, about 1.5-2 pounds each)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, diced small
2 garlic cloves, sliced
1 apple, peeled, cored and diced small
1 fennel bulb, diced small
1/2 cup white wine
2 1/2 cups water
4 -6 cups chicken broth (use vegetable broth for a vegetarian version)
8 tablespoons unsalted butter (one stick)
salt & freshly ground black pepper
Sherry Gastrique
1 cup sherry wine vinegar
1/3 cup sugar
1 sprig thyme
1 teaspoon black peppercorns

1
Preheat the oven to 375u00b0 F and set two racks evenly apart. Cut each pumpkin in half horizontally, scoop out the seeds and put them in a small mixing bowl. Scrape out most of the stringy pulp from the pumpkin and discard. . Spread 1/2 teaspoon of butter inside each pumpkin half and then season them with salt and pepper. Place the pumpkin halves cut side-down in a baking dish large enough to hold all four (divide them between two baking dishes if they don't fit in one). Add enough of the water to go 1/2 inch up each pumpkin half.
2
Toss the pumpkin seeds with 1 teaspoon of the olive oil and spread them out on a baking sheet. Transfer the pumpkins and the seeds to the oven. Bake the seeds on the bottom rack for 15 minutes, or until they begin to brown. Remove from the oven, season with salt and set aside.
3
Put the pumpkins on the top rack in the oven and bake them for about 45 minutes, or until the skins turn a deep orange and the flesh is tender. Remove from the oven and set aside to cool. When the pumpkins are cool enough to handle, scoop out the flesh and discard the skins. Reserve the pumpkin flesh and baking liquid.
4
Heat a Dutch oven or large heavy bottomed saucepot over medium-low heat and add 1 tablespoon olive oil. Add the onion and garlic and sweat for 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat for 15 minutes more. Add the white wine and simmer to reduce almost all of the liquid. Add four cups of chicken stock, reserved liquid and the pumpkin flesh. Bring to a boil, then reduce heat and simmer for an 1 1/2 hours.
5
Puree soup with immersion blender. Serve drizzled with gastrique.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 sugar pumpkin (sweet variety of small pumpkins, about 1.5-2 pounds each), 2 tablespoons unsalted butter, 2 tablespoons olive oil, 1 onion, diced small, and more.

Yes, Brown Butter Pumpkin Soup With Sherry Gastrique falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Butter Pumpkin Soup With Sherry Gastrique

How did you like this recipe?

Frequently Asked Questions