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Spiced Pumpkin Soup with Ginger Browned Butter
From Sunset Magazine
Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.
Prep and Cook Time: 1 3/4 hours.
Notes: You can substitute 3 1/2 lbs. packaged peeled-and-cubed butternut squash for the pumpkin and squash called for below: Skip steps 1 and 3, decrease the amount of broth to 7 cups, and add the squash with the broth and carrots to the onion mixture in step 4. Cook until all vegetables are tender, about 25 minutes.
2 pounds Sugar Pie or other baking pumpkin
2 pounds butternut or acorn squash
8 cups reduced-sodium chicken broth, divided
7 tablespoons butter, divided [Use 3T of a trans-fat-free margarine, like Smart Balance, to saute the veggies, but make sure you use 4 T of real butter for the browned butter topping. It's essential for the flavor and is well worth the calories and tiny amount of bad fat.]
2 medium onions, chopped
About 1 tsp. salt
4 cloves garlic, chopped
2 tablespoons plus 1 tsp. freshly grated ginger, divided
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground cardamom seeds (from about 4 pods) [I used seeds from a bottle, rather than from actual pods, because I couldn't find them. Turned out great!]
2 carrots, peeled and chopped
1/2 cup packed light brown sugar [Possible subs: 1/4 cup Splenda, 1/4 cup SF maple syrup OR a mixture of stevia/Splenda/erythritol, SF syrup, and brown sugar substitute]
1. Preheat oven to 375°. 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.
2. Meanwhile, melt 3 tbsp. butter [Use 3T of a trans-fat-free margarine, like Smart Balance, instead] in a large pot over medium heat. 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.
3. When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan.
4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. 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.
5. Whirl vegetables in a blender (in batches) until completely smooth. [If you have an immersion blender, this step will take seconds...it's worth the investment!] (For silky-smooth soup, you can pour the puréed soup through a strainer.) Return to pot and stir in brown sugar [substitute]. Season with salt to taste. Keep warm over low heat.
6. Put a small bowl or measuring cup next to the stove. Melt remaining 4 tbsp. butter in a small frying pan over medium-high heat. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown. Pour mixture into waiting bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a swirl of ginger browned butter in each serving.
Note: Nutritional analysis is per serving.
Yield: Makes 8 servings
[remember, these are using all the butter called for, while you used between 1/3 to 1/2 of the amount, so the sat. fat amount will be less.] CALORIES 248 (36% from fat); FAT 10g (sat 6.3g); CHOLESTEROL 27mg; CARBOHYDRATE 37g; SODIUM 982mg; PROTEIN 5.6g; FIBER 3.2g
Sunset, OCTOBER 2007
Spiced Pumpkin Soup with Ginger Browned Butter
From Sunset Magazine
Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.
Prep and Cook Time: 1 3/4 hours.
Notes: You can substitute 3 1/2 lbs. packaged peeled-and-cubed butternut squash for the pumpkin and squash called for below: Skip steps 1 and 3, decrease the amount of broth to 7 cups, and add the squash with the broth and carrots to the onion mixture in step 4. Cook until all vegetables are tender, about 25 minutes.
2 pounds Sugar Pie or other baking pumpkin
2 pounds butternut or acorn squash
8 cups reduced-sodium chicken broth, divided
7 tablespoons butter, divided [Use 3T of a trans-fat-free margarine, like Smart Balance, to saute the veggies, but make sure you use 4 T of real butter for the browned butter topping. It's essential for the flavor and is well worth the calories and tiny amount of bad fat.]
2 medium onions, chopped
About 1 tsp. salt
4 cloves garlic, chopped
2 tablespoons plus 1 tsp. freshly grated ginger, divided
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground cardamom seeds (from about 4 pods) [I used seeds from a bottle, rather than from actual pods, because I couldn't find them. Turned out great!]
2 carrots, peeled and chopped
1/2 cup packed light brown sugar [Possible subs: 1/4 cup Splenda, 1/4 cup SF maple syrup OR a mixture of stevia/Splenda/erythritol, SF syrup, and brown sugar substitute]
1. Preheat oven to 375°. 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.
2. Meanwhile, melt 3 tbsp. butter [Use 3T of a trans-fat-free margarine, like Smart Balance, instead] in a large pot over medium heat. 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.
3. When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan.
4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. 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.
5. Whirl vegetables in a blender (in batches) until completely smooth. [If you have an immersion blender, this step will take seconds...it's worth the investment!] (For silky-smooth soup, you can pour the puréed soup through a strainer.) Return to pot and stir in brown sugar [substitute]. Season with salt to taste. Keep warm over low heat.
6. Put a small bowl or measuring cup next to the stove. Melt remaining 4 tbsp. butter in a small frying pan over medium-high heat. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown. Pour mixture into waiting bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a swirl of ginger browned butter in each serving.
Note: Nutritional analysis is per serving.
Yield: Makes 8 servings
[remember, these are using all the butter called for, while you used between 1/3 to 1/2 of the amount, so the sat. fat amount will be less.] CALORIES 248 (36% from fat); FAT 10g (sat 6.3g); CHOLESTEROL 27mg; CARBOHYDRATE 37g; SODIUM 982mg; PROTEIN 5.6g; FIBER 3.2g
Sunset, OCTOBER 2007
