Food Network: Roasted Pumpkin Soup with Chipotle Cream

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Roasted Pumpkin Soup with Chipotle Cream
Recipe courtesy Joanne Weir

Ingredients
1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup, for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
Whole leaves flat-leaf parsley, as a garnish
1 tablespoon chipotle pepper in adobo sauce

Directions
Preheat the oven to 375 degrees F.

Halve the pumpkin from top to bottom and place it, cut side down, on an oiled
baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes.
Cool for about 20 minutes.

With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard
the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and
cook, stirring occasionally, until the onions are soft and the bacon is just
turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the
pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.

In batches, puree the soup in a blender on high speed, 3 minutes per batch, until
very smooth. Strain through a fine mesh into a clean soup pot and add the cream,
orange juice and nutmeg.

Season, to taste, with salt and pepper. If the soup is too thick, correct the
consistency with additional water or stock. Chop 1 tablespoon chipotle pepper.
Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into
bowls. Spoon dollop of chipotle cream into soup.