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Roasted Carrot and Pumpkin Soup with Mint and Honey Mustard Cream

Tis the season of the pumpkin, roasted, baked, sautéed, in pies, potions and porridges and (in soup)

Preheat oven to 400 degrees

Ingredients:

  • 2 lbs large diced pumpkin,

chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time).
Using frozen is not recommended for this recipe, as there is too much water content to roast well. Use fresh bagged diced or use pie pumpkins, please see this article for safety tips on handling raw pumpkins.

  • 1 lb peeled baby carrots
  • Grapeseed oil or Pure olive oil for sautéing and for roasting the vegetables
  • 6 large cloves garlic, fine chopped
  • 1 large Spanish onion, finely chopped
  • 2 tablespoons fresh mint chopped
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cumin
  • 4 cups vegetable or chicken stock*
  • 3 cups heavy cream
  • 2 tablespoons Honeycup honey mustard (or any non grain good quality honey mustard)
  • Mint Sprigs for garnish

Directions:

  1. In separate roasting pans (or cast iron pans work very well) toss to coat vegetables with oil and season lightly with kosher salt.
  2. Bake pumpkin and carrots until tender, slightly carmelized and cooked through. You can test doneness by inserting a knife tip in the vegetable, if it slides out easily, its cooked completely. Keep an eye on the pumpkin and carrots to ensure they don't burn, cooking times will vary depending on your oven.
  3. In a large sauce pan, combine onions, garlic, oil, mint and spices and saute lightly until the onions and garlic are translucent.
  4. Add the vegetable or chicken stock and the roasted pumpkin and carrots and simmer on low for about 5 minutes. Add 2 cups of heavy cream, reserving 1 cup.
  5. Let cool slightly and blend or refrigerate overnight (after cooling to a safe temperature in an ice bath until the mixture drops in temperature to at least 40 degrees and then blend the next day.) Be careful blending the mixture while it is still hot.
  6. Season with Kosher salt and fresh ground pepper to taste.
  7. Combine the remaining one cup heavy cream and the honeycup mustard.
  8. Drizzle mustard cream on top of the soup and garnish with mint sprigs.

This soup can be served hot or chilled.

Serves 8-10

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