Reviews (1) Add Rating & Review 31 Ratings 5 star values: 4 4 star values: 7 3 star values: 14 2 star values: 5 1 star values: 1 Martha Stewart Member Rating: Unrated 03/05/2008 I watched the show where this soup was featured, and I loved the idea. I used this recipe for my Thanksgiving dinner, and I hated absolutely everything about it. Taste was poor, it was labor intense and not worth the effort. I love pumpkin, but this recipe took the life out of it, and even cranberry compote didn't save the day
Back to Pumpkin Soup with Cranberry Compote and Roasted Chestnuts All Reviews for Pumpkin Soup with Cranberry Compote and Roasted Chestnuts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 Pumpkin Soup with Cranberry Compote and Roasted Chestnuts
Ingredients For the Pumpkin Soup 5 tablespoons unsalted butter 3 cheese pumpkins (3 pounds each), halved and seeded Coarse salt and freshly ground pepper 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon curry powder 1/4 teaspoon freshly grated nutmeg 8 cups low-sodium canned chicken stock 1 cup heavy cream For the Cranberry Compote 2 cups fresh cranberries 1/4 cup sugar Zest of 1/2 lemon 1/2 teaspoon coarse salt For the Roasted Chestnuts 10 fresh chestnuts, scored on one end 5 tablespoons unsalted butter
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 Pumpkin Soup with Cranberry Compote and Roasted Chestnuts
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Pumpkin Soup with Cranberry Compote and Roasted Chestnuts
Pumpkin Soup with Cranberry Compote and Roasted Chestnuts
Ingredients
Ingredients
5 tablespoons unsalted butter 3 cheese pumpkins (3 pounds each), halved and seeded Coarse salt and freshly ground pepper 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon curry powder 1/4 teaspoon freshly grated nutmeg 8 cups low-sodium canned chicken stock 1 cup heavy cream
2 cups fresh cranberries 1/4 cup sugar Zest of 1/2 lemon 1/2 teaspoon coarse salt
10 fresh chestnuts, scored on one end 5 tablespoons unsalted butter
Directions
Prepare the Pumpkin Soup: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Coat each with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.
Meanwhile, melt remaining 3 tablespoons butter in a Dutch oven over medium heat. Add onions; cook until translucent. Add garlic, curry, and nutmeg; cook, stirring frequently, for 2 minutes. Set aside.
When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into Dutch oven. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes.
Prepare the Cranberry Compote: In a medium saucepan, combine 1 cup water, cranberries, sugar, zest, and salt; bring to a boil over medium-high heat. Reduce to a simmer, cooking until it reaches a jam-like consistency, about 20 minutes.
Prepare the Roasted Chestnuts: Heat oven to 400 degrees. Place chestnuts on a baking sheet; roast until shells split, 5 to 10 minutes. Let stand until cool.
Shell nuts, and slice thinly. Melt 2 tablespoons butter in a medium skillet over medium heat. Add chestnuts, and cook until browned over low heat. Drain on a paper towel-lined plate.
Blend soup using an immersion blender or in batches in a blender. Over a large bowl, strain through a fine mesh strainer; set strainer over pot, strain again. Whisk in cream, and season with salt and pepper.
To serve, ladle soup into warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately.
Reviews (1)
Add Rating & Review 31 Ratings 5 star values: 4 4 star values: 7 3 star values: 14 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: Unrated 03/05/2008 I watched the show where this soup was featured, and I loved the idea. I used this recipe for my Thanksgiving dinner, and I hated absolutely everything about it. Taste was poor, it was labor intense and not worth the effort. I love pumpkin, but this recipe took the life out of it, and even cranberry compote didn't save the day
Reviews (1)
Add Rating & Review 31 Ratings 5 star values: 4 4 star values: 7 3 star values: 14 2 star values: 5 1 star values: 1
Add Rating & Review
31 Ratings 5 star values: 4 4 star values: 7 3 star values: 14 2 star values: 5 1 star values: 1
31 Ratings 5 star values: 4 4 star values: 7 3 star values: 14 2 star values: 5 1 star values: 1
31 Ratings 5 star values: 4 4 star values: 7 3 star values: 14 2 star values: 5 1 star values: 1
5 star values: 4 4 star values: 7 3 star values: 14 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: Unrated 03/05/2008 I watched the show where this soup was featured, and I loved the idea. I used this recipe for my Thanksgiving dinner, and I hated absolutely everything about it. Taste was poor, it was labor intense and not worth the effort. I love pumpkin, but this recipe took the life out of it, and even cranberry compote didn't save the dayMartha Stewart Member
Rating: Unrated 03/05/2008
I watched the show where this soup was featured, and I loved the idea. I used this recipe for my Thanksgiving dinner, and I hated absolutely everything about it. Taste was poor, it was labor intense and not worth the effort. I love pumpkin, but this recipe took the life out of it, and even cranberry compote didn’t save the day
Rating: Unrated
All Reviews for Pumpkin Soup with Cranberry Compote and Roasted Chestnuts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pumpkin Soup with Cranberry Compote and Roasted Chestnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
