Savory Pumpkin Pie Soup with Cinnamon Marshmallows, Pepita Streusel, and Whipped Crème Fraîche
4.1
(6)
Chef Graham Elliot, of restaurantsGraham ElliotandGrahamwichin Chicago, shared this recipe as part of aTree-Trimming Party Menuhe created exclusively for Epicurious. Elliot calls this soup one of his favorites. It's a reinvention of a traditional butternut squash soup, using pumpkin pie as inspiration. The pepita streusel makes the "crust" of this soup, while the cinnamon marshmallows carry the spice. Both the soup and streusel can be made up to three days ahead.
Ingredients
Makes 8 servings
For the pumpkin soup:
For the cinnamon marshmallows:
For the pepita streusel:
For the whipped crème fraîche:
Special Equipment
Make the pumpkin soup:
Step 1
Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
Step 2
In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
Step 3
Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD:Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
Make the cinnamon marshmallows:
Step 4
In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD:Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
Make the pepita streusel:
Step 5
Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
Step 6
In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD:Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
Make the whipped crème fraîche:
Step 7
In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD:Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
To serve:
Step 8
Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.
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Reviews (6)
Back to Top做了这个“汤”退休家常便饭。必须admit the base was a bit bland-- suspect should have used ground Allspice rather than whole or let steep longer. But with the "garnish" toppings really make it. I was leery about the marshmallows too, but the key is to limit the number and it's just the right amount of sweetness with cinnamon. Having the garnish allows one to tweek the flavor/creaminess just to one's desires.
drtrouble
10/30/2013
这对我太甜taste with not enough complex flavor. I used fresh roasted pumpkin and added vegetable stock (as others suggested) but I still found it kind fairly uninteresting. The toppings are interesting and add the extra complexity to the flavors but, that also adds to the sweetness considerably.
Anonymous
4/19/2013
We used 2 quarts of vegetable stock instead of just water for the base (like other reviewers have suggested) and it came out amazing! Wonderfully complex medley of flavors that you wouldn't necessarily think to put together. Also, we used ground allspice instead of whole allspice berries and didn't feel like it was missing anything. Finally, we also used fresh pumpkin that we boiled and pureed instead of canned pumpkin. All told, it took us about 3 hours to make but well worth the effort (we converse a lot though while we cook, maybe a concentrated person wouldn't take so long).
DaniR
1/22/2013
I made the soup twice this week for friends and tweaked the soup recipe each time. Any soup needs a flavorful stock & water is not it. The first time I used canned pumpkin with a store bought chicken stock. The pumpkin soup needed brown sugar and touch of cayenne to fill out the flavors. It was 2 forks. The second time I used a roasted butternut squash with some thai red curry paste. (Since I didn't have any broth, I cooked the veggies in some bacon fat.) Butternut squash has a superb consitency and natural sweetness that works so well in a soup. That was 4 forks. The pepita topping is excellent! The topping would make a nice food gift. I substituted the creme fraiche with mexican sour cream. Next time I will double the topping recipe!
Anonymous
Seattle, WA
12/10/2012
Was inspired to try this recipe after seeing a similar soup on Daniel Boulud's menu (normally I steer clear of anything with marshmallows). The toppings are amazing and make this soup really special. I used Sweet and Sara cinnamon pecan marshmallows to make this recipe vegan (no pork gelatin in these marshmallows) - I did not add any added cinnamon to these marshmallows. The pepita streusel is awesome, I was salted these well to really pop once in the soup. Instead of 2 quarts of water, I used one quart of vegetable broth and one quart of water - I believe it would be way too watery in flavour otherwise. Also, I steeped the spices for 35 minutes rather than 20 minutes to get the full flavour in. My guests all loved this soup!
Anonymous
Montreal, QC
12/27/2011
The toppings for this soup were awesome..... but the soup itself was lacking in any flavor! I will try this soup again and use vegetale broth instead of water and play with the spices.
jaynedepotter
Michigan
12/26/2011
