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Categories:
sweet butter yellow onions stalks celery garlic kosher salt fresh cracked tellicherry pepper cumin pumpkin water fresh shaved nutmeg fresh sage salt
Viewed: 34 - Published at: 3 years agoIngredients
- 2 Tablespoons sweet butter
- 2 yellow onions, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked tellicherry pepper
- 1/2 teaspoon cumin
- One 6 pound pie pumpkin, e.g. rouge vif d'etemps
- 1 Cup water
- 1/2 teaspoon fresh shaved nutmeg
- 1 teaspoon fresh sage, chopped
- additional salt & pepper to taste
Method
- Preheat oven to 400 degrees.
- Line a roasting pan or jelly roll pan with aluminum foil.
- Cut out stem and blossom ends of pumpkin by cutting a 3 inch square around them. Remove and discard.
- Cut pumpkin into quarters.
- Remove seeds and loose flesh and discard or set aside for another use.
- Place pumpkin pieces on prepared pan, cut side down.
- Place in oven. Bake until flesh is easily pierced with a fork, approximately 1 hour. Remove from oven. Allow to cool enough to handle the pieces.
- Puree in a blender.
- Melt butter in a 5-7 quart heavy pan.
- Add onions and celery. Add salt and pepper to taste, and sautee until vegetables are soft, about 10 minutes.
- Add garlic and sautee one minute.
- Add pumpkin puree and water, stir.
- Simmer 20 minutes. Add sage and nutmeg near the end of the simmer time.
- Let cool slightly. Puree in blender.
- Correct the seasoning.
- Serve.
