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Рецепт Autumn Roasted Root Vegetable Soup with Pumpkin, Carrots, & Toasted/Curried Pepitas

by Chef Andrew - Big City Chefs

Ингредиенты

1 Butternut Squash Peeled & Chopped 4 Large Carrots Chopped 3 Parsnips Chopped 1 Large Yellow Onion Chopped 3 Bay Leaves ¼ cup of Olive Oil

2 Quarts of Chicken Stock ¼ Cup of Heavy Cream ½ Cup of Pepitas (Pumpkin Seeds) ½ tsp of Hot Curry Powder Salt and Pepper to taste

Инструкции

1. Place all of your chopped ingredients into a large bowl with olive oil and Salt and Pepper and toss thoroughly.
2. In a 400F preheated oven place all ingredients onto a sheet pan with one layer making sure not to overlap the vegetables.
3. Roast until lightly brown and tender.
4. Remove all ingredients and place into a large stockpot with your chicken stock and heat to a simmer.
5. With an immersion blender or food processor blend all of the ingredients together until smooth.
6. Stir in the heavy cream.
7. Salt and Pepper to taste once again.
8. Garnish with toasted Pepitas.
9. Place the pumpkin seeds into a hot dry sauté pan and toast for 3-4 minutes on medium until brown and then add 1 tsp of extra virgin olive oil to Pepitas and toss till they glisten.
10. Add salt and pepper and curry powder and toast for another 30 seconds or so.
11. Cool and garnish the soup or just snack!

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