Girl’s Version of Amy Boland’s Pumpkin Soup

I discovered Amy Boland’s cooking blog, through a twitter friend’s recommendation. Here is her wonderfol original version of Mindful Pumpkin Soup:

And here’s my “never can leave a good thing alone” version:

1 pumpkin, about 8″ in diameter, get a “pie pumpkin” if you can

1 quart tuscan white bean soup
3 cloves of garlic
white pepper
olive oil
brown sugar
1 cup red wine
cayenne pepper to taste
1 1/2 cups orange juice
1 pint soy milk
kosher salt
5-6 medium parsnips
liquid smoke

pre heat oven to 400
1. cut up the pumpkin peel the parsnips, and arrange them on a roasting pan
sprinkle olive oil, kosher salt and brown sugar on the vegetables, cover with foil and roast for 40 to 60 minutes, until until easily pierces the center of each piece.

2. On a separate sheet, roast the pumpkin seeds with a little oil, salt and liquid smoke.Roast for about 20 minutes or until toasted. separate seeds and put aside for garnish.

3. Peel the pumpkin and place in a heavy stockpot. Add all the rest of the ingredients except the juice and milk. Simmer until the garlic is soft and easy to mash with a spoon, about 20-30 minutes.

4. When the simmering is done, purée the soup in a blender. You will need to do several batches. Return the purée to the pot over low heat. Stir in the orange juice.
Add the milk and salt to taste. Heat, but do not boil. Top with pumpkin seeds and serve.

Many thanks to Amy Boland for the fabulous and inspiring dishes on her blog!


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