GINGER PUMPKIN BISQUE

GINGER PUMPKIN BISQUE image

Yield 8 people

Number Of Ingredients 12

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Ingredients

1 3-by-1-inch-piece fresh ginger, peeled and minced
Finely grated zest of 1 large orange
3 large carrots, peeled and cut into 1-inch slices
2 pounds sweet potatoes, peeled and cut into 2-inch cubes
2 10-ounce cans pumpkin puree, or 2 1/2 cups fresh pumpkin puree (see below)
1 large Spanish onion, peeled and diced
6 cups chicken or vegetable stock
1 cup orange juice
Salt and freshly ground black pepper
3 to 4 drops Tabasco sauce
Sour cream or plain yogurt for garnish
Toasted pumpkin seeds (see below in notes) for garnish

Steps:

Place the ginger, orange zest, carrots, sweet potatoes, pumpkin, onion, stock, and orange juice in a large, covered, heavy-bottomed nonreactive stockpot set over moderate heat. Simmer until the vegetables are very tender - about 30 minutes. Cool for 30 minutes before pureeing the soup, either in a blender or with a hand-held blender. Add salt, pepper, and Tabasco sauce to taste. Garnish each bowlful with a dollop of sour cream or plain yogurt and top with toasted pumpkin seeds just before serving. To prepare fresh pumpkin puree: Select a sugar pumpkin (the kind with the variegated vertical stripes). Scrub the surface, cut off the stem, cut the pumpkin in half, and remove the seeds and stringy pulp. Use a sharp knife to remove the outer skin. Cut the flesh into 2-inch chunks and place them in a large, heavy-bottomed pot. Add water to cover and set over high heat until the water comes to a simmer. Lower the heat, cover the pot, and simmer gently until the pumpkin is very tender - about 20 minutes. Drain before serving. You can also make pumpkin puree in the oven. Preheat the oven to 350, with the rack in the lower third of the oven but not the lowest position. Scrub the outside of the pumpkin and slice off the stem. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for toasting, if you like. Place the pieces, cut-side down, in a foil-lined roasting pan. Use a fork or the tip of a small knife to cover the surface of the pumpkin with shallow holes every few inches. Pour about 1 inch of water into bottom of the pan and bake the pumpkin until very soft, 40 to 60 minutes. Cool until you can handle the pumpkin. Turn the pieces over and scoop out the flesh, discarding the outer skin.