Golden Pumpkin Soup

Name: Golden Pumpkin Soup
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: french
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

By Julia Reed

Updated Nov. 15, 2022

Total Time: About 1 hour 45 minutes
Rating: 4(20)
Comments: Read comments

Featured in: FOOD; Liquid Assets

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Ingredients

Yield:6 servings

2½pounds pumpkin or hubbard squash, seeds removed
3tablespoons olive oil
1tablespoon cumin
2teaspoons dried marjoram
1teaspoon turmeric
2tablespoons butter
1large leek, including some tender green, chopped
½large head green cabbage, chopped
4cups chicken stock
¼cup dry sherry
½cup cooked white rice or riso
Salt and freshly ground black pepper to taste
1tablespoon chopped fresh chives
1tablespoon chopped fresh tarragon

Ingredient Substitution Guide

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Preparation

Step 1
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 ¼ cup of water if the pieces stick or burn.
Step 2
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.
Step 3
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.
Step 4
Peel the pumpkin. Purée it in a food processor with ½ 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.