Miso Pumpkin Soup With Walnut and Sesame Seed Brittle

Name: d.a.Niels Gourmet Kitchenware
Address: 485 Berry St, Winnipeg, MB, R3J 1N6, CA
Telephone: 204-953-2345
Price range: CAD

Freshly roasted pumpkin is the base for a wonderfully creamy and earthy-sweet vegetarian soup, with sweet potatoes to bump up that flavor and miso for an extra depth, plus a salty-sweet toasted walnut and black sesame seed brittle that adds the perfect crunchy contrast to the velvety soup.

Miso Pumpkin Soup With Walnut and Sesame Seed Brittle

Ingredients

For the brittle:

1 cup sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter
1⁄2 cup chopped toasted walnuts
1⁄2 cup black sesame seeds Flaky sea salt

For the Soup:

3 1⁄2 pounds pumpkin, such as sugar pie pumpkin, cut in half and seeded
4 tablespoons olive oil
1 onion, diced
1 pound sweet potatoes, peeled and diced
2 cloves garlic, peeled
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
2 tablespoons white or yellow miso
1 quart vegetable stock
1 tablespoon sherry vinegar Crème fraîche (optional)

Instructions

‍Make the brittle:

Line a baking sheet with parchment paper.
Combine the sugar, lemon juice, and ½ cup water in a petite French oven.
Heat over medium-low heat, stirring occasionally, until the sugar is dissolved.
Continue cooking until the liquid turns amber in color, 5 to 7 minutes.
Add the butter and stir well.
Fold in the walnuts and sesame seeds.
Carefully pour the brittle onto the prepared baking sheet, sprinkle with salt, and let cool for 1 hour.
Carefully chop the brittle into small bite-size pieces.

Make the soup:

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Brush the pumpkin with 2 tablespoons of the oil and lay it flesh-side down on the prepared baking sheet.
Roast for 30 to 40 minutes, until softened.
Set aside to cool slightly.
Heat the remaining 2 tablespoons oil in a large cast-iron cocotte over medium heat.
Add the onion and sweet potatoes and cook for 10 to 12 minutes, until the sweet potatoes are softened.
Add the garlic, a large pinch each of salt and pepper, and the nutmeg and cook for another 30 seconds.
Scoop in chunks of the cooked pumpkin and cook for another 5 minutes.
Add the miso and stock and stir well to combine.
Bring to a boil, then reduce the heat to maintain a simmer for 5 minutes.
Working in batches, blend the soup until smooth and return to the cocotte.
Spoon into bowls and serve immediately, with a dollop of crème fraîche, and a sprinkle of brittle