GOLDEN PUMPKIN SOUP

Golden Pumpkin Soup image

Provided by Julia Reed

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

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Ingredients

2 1/2 pounds pumpkin or hubbard squash, seeds removed
3 tablespoons olive oil
1 tablespoon cumin
2 teaspoons dried marjoram
1 teaspoon turmeric
2 tablespoons butter
1 large leek, including some tender green, chopped
1/2 large head green cabbage, chopped
4 cups chicken stock
1/4 cup dry sherry
1/2 cup cooked white rice or riso
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon

Steps:

Preheat the oven to 350 degrees. Cut the pumpkin into 2-inch pieces, leaving the skin on. (You should have 6 cups.) Arrange in a shallow baking pan just large enough to fit pieces in a single layer; toss with the olive oil, cumin, marjoram and turmeric. Bake until tender, about 1 hour, stirring halfway through. Add 1/4 cup of water if the pieces stick or burn.
Meanwhile, in a large pot, melt the butter over medium heat. Add the leek and sauté 5 minutes or until tender. Add the cabbage, cook 5 minutes, then add the chicken stock and bring to a boil. Reduce the heat and simmer until cabbage is tender, about 15 minutes. Set aside.
When the pumpkin is done, transfer it to a large plate. Set the baking pan over medium heat; add the sherry and cook 1 minute, scraping up the browned bits, and stir into the cabbage mixture.
Peel the pumpkin. Purée it in a food processor with 1/2 cup of the cabbage mixture. Add the puréed pumpkin to the remaining cabbage mixture and bring to a boil. Reduce the heat and add the rice. Simmer 2 to 3 minutes; season with salt and pepper. Ladle into 6 bowls; sprinkle with the chives and tarragon.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 1179 milligrams, Sugar 7 grams, TransFat 0 grams