This recipe is the perfect Fall soup!
3 poblano peppers
2 1/2 pounds pumpkin (peeled, seeded)
1/4 teaspoon nutmeg
olive oil cooking spray
2 tablespoons olive oil
4-6 shallots (peeled, chopped)
4 cloves garlic (peeled, chopped)
1 large bay leaf
3 thyme sprigs
3 sage sprigs
1/4 teaspoon allspice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup maple syrup
6 cups vegetable stock
pepitas (toasted, for garnish)
1/4 pound prosciutto
1 cup creme fraiche (to garnish)
Kosher salt and freshly ground black pepper (to taste)
Adjust the oven rack to the top of the oven. Preheat the broiler.
Place poblanos on a baking sheet and place under the broiler. Allow to char on all sides, turning throughout. Once charred, place in a bowl and cover with plastic wrap. Allow to cool for 10 minutes then remove the skin and seeds and coarsely chop. (Alternatively, if you have a gas stove you can char the peppers over the open flame).
Preheat the oven to 425ºF.
Coat the pumpkin with olive oil spray and season with salt, pepper and nutmeg. Roast until tender, cut side down on a baking sheet, about 45-60 minutes. Once roasted, peel the skin and discard. Scoop out the flesh.
In a large pot add olive oil and heat over medium-high heat. Add shallots, garlic, bay leaf, thyme, and sage and cook for 3-4 minutes until softened. Add the allspice, coriander and cumin and allow to toast for 1 minute. Add the pumpkin, breaking up the pieces with a spoon. Add the syrup, poblanos, and stock and bring to a boil.
Remove the herbs and bay leaf from the soup. Remove soup from the heat and puree with an immersion blender. Allow to simmer for 20 minutes.
Serve in shallow bowls and top with pepitas, crispy prosciutto and a dollop of creme fraiche.
To Crisp the Prosciutto: Preheat oven to 400ºF. Prepare a baking sheet with parchment paper. Place prosciutto on baking sheet and bake in oven for 6-8 minutes, or until crispy.
Tip: Try this recipe with your favorite fall or winter squash! Use canned pumpkin puree if you don’t want to roast a pumpkin.