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Spiced Sugar Pumpkin
and Aged Cheddar Soup
Makes 8 Servings
*2 medium-size sugar pumpkins, cut in half and de-seeded
*1/2 cup spice mixture (See Notes)
*4 ounces whole butter, cut into four pieces
*2 cups white wine
*1 medium white onion, peeled and diced
*6 cloves garlic, minced
*2 white flesh potatoes, peeled and quartered
*2 cups dry white wine
*1 quart chicken stock
*1 pound grated aged white cheddar cheese
*Splash of lemon juice
*Salt and white pepper
*Light brown sugar
1Preheat oven to 350F degrees.
2Place pumpkins cut-side-up on a sheet pan. Sprinkle the cavities evenly with the spice mixture. Fill the cavities with butter pieces and 2 cups of white wine. Cook pumpkins in oven until very tender, between 45 minutes to an hour. Let cool slightly and reserve any liquid from the cavities, then peel off the tough outer skin.
3While the pumpkins are roasting, in a large saucepan or stock pot, saute the onion until lightly brown. Add the garlic, cook for two minutes, then add the potatoes and wine. Reduce wine by 1/2. Add the stock, bring to a simmer and cook until potatoes are tender.
4To finish the soup, cut the cooked pumpkin and place into simmering soup base and add the reserved roasting liquid. Reduce the heat to very low and with an immersion blender running, add the cheese and puree the soup until very smooth. (You can also puree in an upright blender if an immersion blender is not available.)
5Season with lemon juice, salt, pepper, brown sugar (not to sweet) and more spices if needed. Serve with cheddar toast points and fresh sage.
  • To prepare spice mixture, combine equal parts of light brown sugar, chile powder, ground sage, cinnamon, nutmeg, cardamom and ground coriander in a small bowl. Mix to combine.
  • Source
    Executive Chef Casey Riley, Castle Hill Inn & Resort, Newport, RI