Ingredients
- 1 small (2 pound) pumpkin, halved, strings and seeds discarded (or seeds reserved for roasting)
- 1 acorn squash (about 1 pound), halved, strings and seeds discarded
- 2 tablespoons olive oil
- 2 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper, plus more for garnish
- 4 sprigs fresh thyme
- 2 medium yellow onions, peeled and halved
- 3 medium carrots, peeled and halved lengthwise
- 2 medium shallots, peeled and halved
- 1/2 medium orange
- 3 bay leaves
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup dry white wine
- 6 cups chicken stock
- 1/2 cup fresh orange juice
- 1/4 cup plus 1 tablespoon dark brown sugar
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 1/4 cup heavy cream
Directions
Preheat the oven to 375 degrees F.
Rub the pumpkin and squash halves with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; place flesh side down in a large roasting pan. Place thyme sprigs under each half. Toss the onions, carrots, shallots, orange and bay leaves with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and place in the roasting pan. Roast until the vegetables are well browned, about 1 1/2 hours, occasionally stirring the vegetables (except the pumpkin and squash). Remove the orange if it begins to brown before other vegetables.
Remove the pan from the oven and let sit until the vegetables are cool enough to handle. Meanwhile, remove the thyme and bay leaves and discard. Once cool, scoop the flesh from the pumpkin and squash and transfer back to roasting pan. Place the roasting pan over 2 burners over medium heat. Season with the remaining 1 1/2 teaspoons salt, cloves, and allspice and add wine to deglaze the pan. Add 2 cups stock and bring to a simmer. Cook for 20 minutes. Remove the orange and discard.
Transfer the soup in small batches to a food processor or blender and puree until very smooth. Strain the mixture through a sieve into a medium saucepan or soup pot. Add the remaining 4 cups stock, orange juice, brown sugar, and balsamic vinegar and bring to a simmer. Add cream and stir to combine. Garnish with freshly ground black pepper.
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By claudima
clayton, NC
on November 21, 2012
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My wife and I just finished making it, the spices are overwhelming. This may be the worst recipe for pumpkin soup i have ever come across in the 50 yrs we have been cooking. You might as well just eat the spices and skip all the work.
By emteejacobs_122...
Carmel, 53
on November 03, 2009
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I started this recipe knowing full well it would take at least 3 hours from start to finish. Peeling and chopping alone took almost 45 minutes. However, once I was ready to take the vegetables, pumpkins and squash out of the oven; I altered some of the ingredients. Instead of simmering the orange, I squeezed out the juice and completely discarded it's use for the rest of the process. Instead of all spice, I used cinnamon and extra black pepper. I used only about an 1/8 cups of orange juice and 3 cups, instead of 6, of the chicken stock. I chose a high speed blender, which combined everything so well that a strainer was not necessary. In fact, straining it made it like water. I hope this helps for those looking to "squash" the bad reviews on here...
Overall, I am so pleased with the finished product. I will make this again when I have the time to devote to the process.
By three_dappraisa...
Augusta, GA
on October 11, 2009
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I made this recipe exactly as directed per the ingredients. I cut down on a couple of steps by using a hand blender to puree the vegetables right in the roasting pan and did not bother to strain it. it was about 95% smooth with an occasional carrot bit. The flavors compliment each other so well. I think the balsamic vinegar was key. Loved it and will make it again for Thanksgiving I can promise you that!!
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