Miso Pumpkin Soup with Walnut and Sesame Seed Brittle
Great homemade pumpkin soup starts with freshly roasted pumpkin. This one is gussied up with sweet potatoes, added for depth and sweetness, and miso, which imparts an earthy umami note. This soup is excellent on its own, but what sets it apart is the brittle. Its saltysweet flavor and crunchy texture are a great foil for the silky soup.
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SERVINGS
10
INGREDIENTS
BRITTLE
- I cup sugar
- I tablespoon lemon juice
- 2 tablespoons unsalted butter 1/, cup chopped
- toasted walnuts
- 1/1 cup black sesame seeds Flaky sea salt
SOUP
- 3 lb. pumpkin sugar pie pumpkin, cut in half and seeded
- 4 tablespoons olive oil
- I onion, diced
- I 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
- I quart vegetable stock
- I tablespoon sherry vinegar
- Creme fraiche (optional)
HOW TO MAKE IT
- Make the brittle: Line a baking sheet with parchment paper. Combine the sugar, lemon juice, and½ 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.
- Meanwhile, 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 creme fraiche, and a sprinkle of brittle.
