PUMPKIN AND SWEET POTATO SOUP BAKED IN THE
SHELL by CHEF DAN:
Serves
4-6
INGREDIENTS:
1 tablespoon
EACH coriander seeds, and fennel seeds
2
teaspoon EACH cumin seeds and dried oregano
1/2-teaspoon
EACH red pepper flakes, salt and pepper
2 garlic
cloves
1
tablespoon olive oil
1
tablespoon butter softened
1 8-10-inch
pumpkin
4
sweet potatoes
2
apples peeled and corded
1-1/2-quart
chicken broth
DIRECTIONS:
(PREHEAT OVEN TO 350 F)
1.
In
a spice grinder grind coriander seed and next 5 ingredients.
2.
Blend
in garlic and 1 tablespoon oil to form a paste.
3.
Using a sharp knife, cut the top of the
pumpkin, creating a 4-inch diameter.
4.
With
a metal spoon, scoop out the seeds and strings.
5.
Rub
butter on cut-side of the lid and on the inside of the pumpkin.
6.
Smear
the pumpkin and the potatoes with spice paste.
7.
Place
pumpkin a prepared baking dish
8.
Peel
sweet potatoes and cut each potato lengthwise into 5 wedges.
9.
Add
sweet potatoes to the inside of the pumpkin with the apples
10. Add broth, then fit lid onto
pumpkin.
11. Bake until pumpkin begins to soften
and brown on the outside and the stock bubbles on the inside, 1-1/2-to 2 hours.
12. Carefully remove from the oven.
13. With a long-handled spoon, remove sweet
potatoes and apples.
14. Then gently scrape the flash from
the bottom and sides of the pumpkin.
15. Be careful not puncture the walls.
16. Ladle the soup, including broth, sweet
potatoes, apples, and pumpkin flesh into warm bowls.
ENJOY
DAN: BON-APPETITE!!
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