This great, rich soup will warm you up and the addition of roasted sweet and spicy Brussels sprouts adds crunch!
2 lbs cinderella pumpkin
1/2 white onion
2 cloves garlic, smashed
2 Tbl brown miso
1 Tbl olive oil
1 C vegetable stock
1 oz unsalted butter, cubed and cold
1 lb Brussels sprouts
1 oz vegetable oil
4 oz maple syrup
2 oz butter
2 t chili flakes or cayenne pepper
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Peel, seed and dice pumpkin then lay out on parchment paper lined sheet tray.
- Bake until soft, about 45 minutes, stirring as needed to vent the oven as the pumpkin will release significant moisture/steam.
- Using a sharp FTT knife, roughly chop the onion.
- In a large pot, heat olive oil and sauté onion until lightly caramelized.
- Add the garlic and sauté until fragrant.
- Season with salt and pepper.
- Add soft baked pumpkin while still hot from the oven. Stir well.
- Add in vegetable stock and bring to a simmer. Stir well.
- Using an immersion blender. blending until smooth. Adjust consistency with additional stock.
- Stir in cold cubbed butter.
- With your FTT knife, quarter Brussels sprouts.
- Toss in vegetable oil and roast on your sheet pan lined with a fresh sheet of parchment until crispy and browning.
- While they roast, heat butter and maple syrup. Remove from heat and stir in chili flakes.
- Toss roasted sprouts in maple butter mixture to evenly coat (Reserve any extra maple mixture, it is great on fried chicken)
- Assemble by topping soup with Brussels sprouts. Optionally add a scoop of labne and drizzle with chili oil.
- Render bacon and cook your vegetables in the fat then add the chopped bacon at the end for extra richness