Roasted Carrot and Pumpkin Soup with dukkah
2 Tbsp. unsalted
butter and 2 Tbsp. melted butter
1 yellow onion,
thinly sliced
2 leeks
(light-green and white parts only), thinly sliced
2 lb. carrots, cut
in half crosswise
1 lb. pumpkin,
peeled and cut into cubes the same size as the carrots
salt and pepper to
taste
5 - 6C chicken
stock
1/3C crème fraiche
1/4C fresh thyme
leaves
dukkah spice*
(optional)
Heat the butter in
a large pan, add the onion and leeks and sauté until soft. Preheat the oven to 425F. Place the carrot and pumpkin pieces on a
cookie sheet. Drizzle with melted
butter, salt and pepper to taste and roast until tender and beginning to brown
– about 25 minutes. Remove pumpkin
slices after 15 minutes if they are soft and continue roasting the carrots. Stir into the onion mixture, add the 5 cups
of the chicken stock and let simmer 10 minutes.
Puree in a food processor in batches until smooth. Return to the pan and heat, adding more stock
if necessary. Swirl in the crème fraiche
and sprinkle with thyme leaves. Divide
among bowls and sprinkle each with some of the dukkah.
MAKES: 6 servings
Dukkah spice
1/2C unsalted,
shelled raw pistachios, toasted
2 Tbsp. sesame
seeds
2 tsp. coriander
seeds
2 tsp. cumin seeds
¼ tsp. whole black
peppercorns
1 tsp. kosher salt
Toast the
remaining ingredients (except the salt) in a dry skillet until fragrant – 1 to
2 minutes. Add the pistachios and salt
and coarsely grind the mixture.
