Silken Pumpkin Soup
Serves 6.
INGREDIENTS:
4 tablespoons extra-virgin olive oil
Sea salt
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
2-1/2 pounds kabocha squash, quartered and seeded
1 yellow onion, diced
2 parsnips, diced small
2 cloves garlic, minced
1 tablespoon minced fresh ginger
6 cups low-sodium chicken or vegetable broth, plus more if needed
2 teaspoons freshly squeezed lemon juice, plus more if needed
DIRECTIONS:
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a small bowl, combine 2 tablespoons of olive oil, 1/4 teaspoon salt, allspice, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamon. Rub the spice mixture into the cut sides of the squash. Place the squash on the prepared baking sheet and roast for. 30 minutes, until tender.
While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a soup pot over medium-high heat, then add the onion, parsnips, and 1/4 teaspoon salt and sauté until golden and translucent, about 6 minutes. Add the remaining 1/4 teaspoon cinnamon, cardamon, and the garlic and ginger and sauté until fragrant, about 30 seconds more.
Pour 1 cup of broth to deglaze the pot, stirring to loosen any bits stuck to the bottom. Remove from the heat.
When the squash has cooled to the touch, scoop the flesh into the pot with vegetables. Put one-third of the remaining broth and one-third of the vegetables into a blender and blend until smooth, adding more liquid as needed.
Transfer to a soup pot over low heat and repeat the process two more times. Stir in a 1/2 teaspoon salt and lemon juice. Add extra salt and lemon juice to taste.
*Adapted from Rebecca Katz