Best 2 Savory Pumpkin Pie Soup With Cinnamon Marshmallows Pepita Streusel And Whipped Crème Fraîche Recipes
Feast your senses on a culinary masterpiece that combines the comforting warmth of pumpkin pie with the savory richness of a hearty soup. This unique and flavorful dish is a symphony of textures and flavors, featuring a creamy pumpkin purée delicately infused with aromatic spices such as cinnamon, nutmeg, and ginger. A medley of tender vegetables, including carrots, celery, and onions, adds a delightful crunch and depth of flavor to the soup.
But that's not all! This culinary journey doesn't end with just the soup. Exciting accompaniments await you:
- **Cinnamon Marshmallows:** Delicate and fluffy marshmallows infused with the warmth of cinnamon, adding a touch of sweetness and a playful texture to the savory soup.
- **Pepita Streusel:** A golden-brown streusel topping made with pepitas, oats, and brown sugar, offering a delightful crunch and nutty flavor.
- **Whipped Crème Fraîche:** A dollop of velvety whipped crème fraîche crowns the soup, adding a luxurious touch and balancing the flavors with its tangy richness.
Each element of this dish is carefully crafted to complement and enhance the others, creating an unforgettable dining experience that will tantalize your taste buds and leave you craving more. Are you ready to embark on this culinary adventure? Let's dive into the recipes and discover how to recreate this masterpiece in your own kitchen.
SAVORY ROASTED PUMPKIN PIE
Steps:
- For the crust, combine flour and salt in a small bowl. Using your fingers, pinch the butter (1/3 cup) into the flour and salt until the mixture resembles coarse meal. Add water a little at a time until the mixture begins to clump together. Press the dough into a disc, wrap it in plastic wrap, and keep in the refrigerator as you turn your attention to the other ingredients.
- Preheat the oven to 450 degrees. Peel the pumpkins, discard the seeds and stringy innards, and cut the flesh into 1-inch cubes. Put the pumpkin on a baking sheet or in a Pyrex pan and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake at 450 degrees for 45 minutes, or until the pumpkin is tender and slightly browned.
- Meanwhile, melt the butter (2 tablespoons) with the remaining 2 tablespoons olive oil in a cast iron skillet over medium heat. Slice the onions and cook in the butter and olive oil, stirring frequently, for 45 minutes or until deep brown and fragrant.
- Remove the pie dough from the refrigerator and, on a floured surface, roll the dough into as thin a circle as possible. Fold the dough in half and then into quarters, transfer it to a 9-inch pie plate, and carefully unfold it. Press the dough into the pie plate and trim away excess dough from the edges.
- Remove the pumpkin from the oven and reduce the temperature to 375 degrees. Mix together the cooked pumpkin and onions, and carefully transfer this vegetable mixture into the pie crust. (You may find your pie crust overflowing with vegetables. In this case, remove some of the pumpkin-onion mixture and set it aside -- it makes a great snack or omelet filling.) Sprinkle the grated cheese on top of the vegetables.
- In a small bowl, beat together the eggs, milk, and salt, pepper, and nutmeg to taste. Pour this mixture over the vegetables and cheese in the pie crust. Sprinkle the pumpkin seeds on top of the pie.
- Bake the pie at 375 degrees for 20 to 25 minutes, or until the cheese is melted, the eggs are firm, and the top of the pie is golden brown. Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 46 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 1253 milligrams, Sugar 14 grams, TransFat 0 grams
PUMPKIN PIE SOUP A.K.A. PUMPKIN SOUP
This is like a freshly baked pumpkin pie in your soup bowl. It is super easy to make and tastes great served hot or cold. I was in search of a good Pumpkin Soup, only to find that they all contained ingredients that I certainly did NOT associate with a pumpkin pie. So I made this recipe up. Hope you enjoy it!
Provided by Bake-a-holic
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large pot on LOW HEAT, combine all ingredients EXCEPT whipping cream; while stirring frequently, bring to simmer.
- Allow to simmer for 10 minutes, stirring occasionally.
- Stir in heavy cream and return to simmer; serve.
Nutrition Facts : Calories 455.2, Fat 30.1, SaturatedFat 18.5, Cholesterol 108.7, Sodium 263, Carbohydrate 46, Fiber 1.4, Sugar 35.6, Protein 4.5
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing it, or you can buy canned pumpkin puree.
- If you don't have any cinnamon marshmallows, you can use regular marshmallows and sprinkle them with cinnamon sugar before toasting.
- The pepita streusel topping is optional, but it adds a delicious crunch to the soup. If you don't have any pepitas, you can use chopped walnuts or pecans.
- You can use any type of whipped cream for the garnish. If you're looking for a lighter option, you can use whipped coconut cream.
Conclusion:
Savory pumpkin pie soup is a delicious and easy-to-make soup that is perfect for a fall meal. The combination of pumpkin, spices, and cream makes this soup creamy and flavorful. The cinnamon marshmallows, pepita streusel, and whipped crème fraîche add a touch of sweetness and crunch that takes this soup to the next level. This soup can be served as a main course or as a side dish. It is also a great way to use up leftover pumpkin puree. So next time you're looking for a warm and comforting soup, give this savory pumpkin pie soup a try. You won't be disappointed!
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