Make sure that you brown the mire poix and not burn it. Black is not the new brown and if the vegetables are burned you will incorporate a harshness of flavor and not the subtle sweetness of caramelized vegetables.
You can adjust the consistency of the soup by increasing or decreasing the amount of vegetable stock you add. My personal taste is one for a thicker soup, but many prefer something similar to a creamy tomato consistency. Also, you can hollow out small gourds or pumpkins to serve out of for some added flare for your holiday table setting.
serves4 to 6
prep time20 Min
cook time45 Min
onion, small dice
celery, small dice
carrots, small dice
canned or mashed cooked pumpkin
ground white pepper
heavy cream (start with 1/4 cup and add more if desired)
toasted pumpkin seeds
homestyle toasted croutons
How To Make
Heat a heavy bottom stock pan on medium high heat, then add in EVOO and toss in mire poix mixture (carrots, celery and onions), stirring until lightly browned (caramelized).
Add in pumpkin and stir for 20 minutes to incorporate ingredients and to toast the pumpkin. Add the salt, cinnamon, pepper and clove. Slowly add vegetable stock and heat thoroughly, but do not boil. Cook for 30 minutes continually stirring.
Remove from heat and place into a food processor and blend until smooth. Return to pan, bring back up to temp, turn off and blend in the mascarpone and finish by stirring desired amount of heavy cream (more or less depending upon your personal taste). Bring back up to temp before serving.
Ladle into serving bowls or crocks and garnish with a few toasted pumpkin seeds and fresh croutons.
Makes 4 to 6 servings.
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