|1 lb||(454 g) pumpkin, peeled and cut into chunks|
|1 tbsp||(15 mL) olive oil|
|1 tbsp||(15 mL) unsalted butter|
|1||medium onion, cut into medium dice|
|1||large rib celery, cut into medium dice (to yield about 1/2 cup)|
|1 tbsp||(15 mL) minced fresh ginger (from about 1/2-inch piece, peeled)|
|3||(500 mL) chicken broth or vegetable broth|
|1 tsp||(5 mL) salt|
|1/4 tsp||(1 mL) cayenne pepper|
|1 Pkg||Tenderflake Pie shells, thawed|
|black olive slices for eyes|
Heat the oven to 375°F.
Spread the pumpkin onto a baking sheet and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.
In a large saucepan, melt butter over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted pumpkin, chicken broth, salt, pepper, thyme and rosemary and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a simmer until the pumpkin is very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely). Remove twigs of herbs.
Purée the soup in a blender in batches until smooth. Pour into 4 overproof soup bowls and arrange on a large baking sheet
To make pastry spiders. Cut out 4 bodies and 32 strips for legs. Arrange the pastry body over each bowl and dress each with 8 legs hanging over and down the sides of each bowl. Brush with egg and sprinkle with poppy seeds
Bake in a 400F (200C) oven until golden. Top each spider body with 2 olive slices for eyes.
Makes 4 scary soups.
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