Thursday, December 28, 2017

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.

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