Exclusive Family Table Content by Rivky Kleiman
Pumpkin Soup with Pan Fried Pumpkin Seed Crunch
Recipe By Rivky Kleiman
- Cooking and Prep: 2 h
- Serves: 8
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No Allergens
Ingredients (13)
Soup
Roasted Pumpkin Seed Crunch
Start Cooking
Prepare the Soup
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Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius) and prepare a baking sheet lined with Gefen Easy Baking Parchment Paper.
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Slice off the top of the garlic head, assuring that the tips of the garlic cloves are visible. Place the garlic bulb in a small piece of aluminum foil. Drizzle with one tablespoon oil. Seal the foil and place the garlic on the baking sheet.
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Add fresh pumpkin, shallots, and onion to the baking sheet. Drizzle with oil and toss all vegetables until well-coated. Roast uncovered for one hour.
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Transfer the roasted vegetables, except the garlic, to a six-quart pot. Add the vegetable broth, salt, and pepper. Push the roasted garlic cloves out of their peels into the soup.
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Mix will and bring the mixture to a boil. Lower heat and simmer for 40 minutes.
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Puree with an immersion blender. Serve with roasted pumpkin seed crunch.
Prepare the Crunch
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Place a small frying pan over a burner set to medium heat. Allow the skillet to heat slightly. Dip a pastry brush into the olive oil and brush the bottom of the skillet till well coated.
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Pour the pumpkin seeds into the skillet. Stir the seeds continuously until they puff slightly and begin to brown. Transfer the seeds to a bowl and toss with salt, garlic, and pepper.
Note:
This soup freezes beautifully.
Tip:
The pumpkin seed crunch may be prepared in advance and stored in an airtight container or a sealed ziplock bag.
Credits
Photography: Moshe Wulliger
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