A rich, flavorful bowl of soup never disappoints–and it gets better with time, so will be even more delicious the next day. (Georgia Pellegrini)
Georgia’s taste for simple food and outdoor adventure evolved as she grew up in the Hudson Valley. She followed her passion to the French Culinary Institute and then to Gramercy Tavern, Blue Hill at Stone Barns, and La Chassagnette in France. Georgia is the author of “Food Heroes,” “Girl Hunter,” and the new book “Modern Pioneering.” She has appeared on Today, Jimmy Kimmel Live, Iron Chef, and much more, and her outdoor Adventure Getaways have been featured everywhere from the New York Times, to the Wall Street Journal, to HBO. She lives in Austin, Texas and chronicles her adventures on her wildly popular website GeorgiaPellegrini.com and her Facebook fan page.
"This soup is full of fall flavors and beautiful in color. And to make you feel even cozier, I added a splash of bourbon. Let’s do this!," said Georgia Pellegrini, author of Modern Pioneering.
- 2 small pumpkins
- 1 tsp picked thyme leaves
- 1 tsp fresh sage
- 1 cup shiitake mushrooms
- 3 garlic cloves, diced
- 1 large shallot
- 1 Tbsp butter
- 1/2 tsp ground cayenne
- 1/2 ground all spice
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp crushed red pepper
- 1/4 c of bourbon
- 1 tablespoon maple syrup
- 4 cups chicken stock
- 1 cup water
- 1 14 fl. oz can of coconut milk
- olive oil
- salt and pepper
Begin by placing one whole and uncut pumpkin in an oven at 400 degrees and roast for 45 minutes. After roasting is complete, cut the pumpkin in half.
Scoop out and discard the flesh and seeds, cut the pumpkin halves into wedges, slice off the skins and cut the pumpkin into 1-inch chunks.
In a pot or dutch oven, melt butter over medium heat, and add the shallot, garlic, and mushrooms. Sprinkle with salt and pepper. Sauté until soft. Add pumpkin chunks to pot, then add the sage, thyme, ground cayenne, ground all spice, ground cloves, and ground cardamom. Stir these ingredients together.
Deglaze the bottom of the pot with bourbon and stir again. Add the maple syrup, chicken stock, and water. Stir once more. If you want to serve your soup in a pumpkin: Place your second pumpkin (after you have removed the inside flesh and seeds) in the oven and roast for 25 minutes at 400 degrees until tender when poked with a fork. Consecutively, cover the pot of pumpkin broth and bring to a simmer for about 30 minutes.
Transfer the broth to a blender or food processor and puree until smooth. Do it in batches instead of overloading your blender. Move pureed soup back into the pot and add the coconut milk. Stir and let simmer for 20 minutes.
Season with salt and more maple syrup to taste. Serve in rustic roasted pumpkin or in a regular bowl. Garnish with sage.