1 sugar pumpkin or small pumpkin, cut in half with seeds scooped out
1/2 of a large sweet onion, coarsely sliced
1 clove garlic
1/4 cup finely chopped celery
1/3 cup orange juice
4 cups chicken broth
pinch of thyme
1/2 teaspoon cumin
1/4 teaspoon red pepper flakes
2 tablespoon finely chopped cilantro
honey to taste.
1/2 cup half and half
1/4 cup chopped peanuts for garnish
salt and pepper to taste
olive oil
Instructions
Heat oven to 375. Lightly oil bowls of pumpkin and put celery, onion, and garlic inside. Drizzle with olive oil. Place on baking sheet and bake for 50 to 60 minutes, until pumpkin is soft.
Scoop pumpkin pulp and vegetable mix out of pumpkin shell into a heavy sauce pan. Add chicken broth, cumin, thyme, orange juice, and pepper flakes. Heat over medium on stove until simmering. Simmer for 20 minutes. Take off the heat and carefully puree with an immersion blender until smooth. Alternatively, puree in small batches in a blender. May need to add more broth until proper consistency.
Return saucepan to heat and add cream and cilantro. Flavor may be enhanced with one or two teaspoons of honey depending on sweetness of pumpkin. Adjust seasoning with salt and pepper.
Serve hot with a garnish of chopped peanuts.
Originally Submitted
10/7/2013
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