Recipe: Pumpkin Soup with Pumpkin Seeds and Rum-Soaked Raisins


Have you had your fill of autumnal soup yet? You're going to want to use this recipe, courtesy of Messhall Chef Shane's Prichett, all season long!

Pumpkin Soup with Pumpkin Seeds and Rum-Soaked Raisins
Serves 6 to 8

4 pounds whole pumpkin
2 tablespoons olive oil
Kosher salt and black pepper to taste
3 tablespoons unsalted butter
1 medium onion, finely sliced
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups water or chicken stock
4 tablespoons maple syrup

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Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. Split the pumpkin in half through the stem and use a large spoon to scoop out and discard the seeds. Transfer to a foil-lined rimmed baking sheet, cut side up. Rub all over with the olive oil and season with salt and pepper. Roast until the flesh is completely tender and shows no resistance when a sharp knife or cake tester is inserted into it, about 1 hour. Remove from the oven and allow to cool.

While the pumpkin is cooling, melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add the cinnamon and nutmeg, if using, and stir until fragrant, about 30 seconds. Add the chicken stock.

Using a large spoon, carefully scoop out the roasted pumpkin flesh and transfer it to the pot. Add enough water to barely cover the pumpkin and bring to a simmer.

Working in batches, transfer the mixture to a blender and blend, starting on low speed. Add stock or water if necessary to thin to the desired consistency. Pass through a fine-mesh strainer into a clean pot and reheat gently. Stir in the maple syrup, and season to taste with salt and pepper.

Garnish with toasted pumpkin seeds and rum soaked raisins.

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