Velvety Pumpkin Soup with Crunchy Walnut Brittle
Indulge in the flavors of fall with this creamy, earthy-sweet vegetarian soup, featuring roasted pumpkin and sweet potatoes. The perfect contrast comes in the form of a salty-sweet toasted walnut and black sesame seed brittle.
Getting Started
No cocotte? No problem! This recipe can be made in a standard stock pot or Dutch oven. If you can’t find a sugar pumpkin, try using another naturally sweet squash variety like red kuri or butternut.
The Brittle
This crunchy topping adds a delightful textural element to the soup. To make it, combine 1 cup sugar, 1 tablespoon lemon juice, and 1/2 cup water in a petite French oven. Heat over medium-low heat, stirring occasionally, until the sugar dissolves. Continue cooking until the liquid turns amber in color, about 5-7 minutes. Add 2 tablespoons unsalted butter and stir well. Fold in 1/2 cup chopped toasted walnuts and 1/2 cup black sesame seeds. Pour the mixture onto a prepared baking sheet, sprinkle with flaky sea salt, and let cool for 1 hour. Chop into small bite-size pieces.
The Soup
Preheat your oven to 425°F and line a baking sheet with parchment paper. Brush 3 1/2 pounds of pumpkin with 2 tablespoons of olive oil and roast for 30-40 minutes, or until softened. Set aside to cool slightly. In a large cast-iron pot, heat the remaining 2 tablespoons of oil over medium heat. Add 1 diced onion and 1 pound of diced sweet potatoes, cooking for 10-12 minutes, or until the sweet potatoes are tender. Add 2 cloves of garlic, a pinch of salt, pepper, and nutmeg, and cook for another 30 seconds. Scoop in chunks of the cooked pumpkin and cook for 5 minutes. Stir in 2 tablespoons of white or yellow miso and 1 quart of vegetable stock. Bring to a boil, then reduce the heat to maintain a simmer for 5 minutes. Blend the soup until smooth, then serve immediately, topped with a dollop of crème fraîche and a sprinkle of brittle.
Yield: 6-8 servings
Difficulty: Easy
Total Time: 1 hour 30 minutes
Active Time: 30 minutes
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