Roasted Pumpkin And Mushroom Broth Recipes

ROASTED PUMPKIN AND MUSHROOM BROTH

Steps:

• Preheat oven to 375 degrees. Place 7 pumpkin wedges on a heavy rimmed baking sheet. Peel and seed remaining wedge, and cut into 1/2-inch cubes; set cubes aside and add peel and seeds to baking sheet. Remove stems from 2 mushrooms; thinly slice caps, and set sliced caps aside with reserved pumpkin cubes. Add stems and remaining mushrooms to baking sheet. Julienne two white pieces of leek, and set aside with reserved pumpkin and mushroom; set aside remaining leeks.
• Drizzle pumpkin and mushrooms on baking sheet with the oil, and sprinkle with 1/2 teaspoon salt; toss to coat. Add thyme, sage, and garlic to sheet, and toss to combine; spread out in a single layer. Bake until pumpkin is lightly browned and garlic is soft, 40 to 45 minutes.
• Transfer roasted vegetables to a large stockpot. Place the hot baking sheet on stove burner over medium heat, and add 1 cup water, scraping browned bits with a wooden spoon. Add deglazed liquid to pot. Add leeks, shallots, parsley, bay leaf, and 12 cups water. Bring to a boil. Reduce heat to medium-low; simmer, partially covered, 45 minutes. Uncover, and raise heat to medium. Cook 15 minutes more. Pour through a fine sieve into a medium saucepan; discard solids.
• Add reserved julienned leek, the pumpkin, and mushrooms to saucepan, and season with salt. Bring to a simmer over medium heat; cook until vegetables are tender, about 10 minutes. Season with salt and pepper, and serve.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
• Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

BEST CURRIED PUMPKIN SOUP

Steps:

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

IBBY'S PUMPKIN MUSHROOM STUFFING

Steps:

• Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
• Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
• Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

GORDON RAMSAY'S PUMPKIN RISOTTO WITH ROASTED MUSHROOMS

Steps:

• Roughly chop pumpkin into small pieces. Sweat in a sauté pan with whole butter until soft. Transfer to a food processor and puree until smooth. Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
• For the Risotto.4 cups risotto rice, 6 quarts vegetable stock or salted water, 2 cups mixed mushrooms, cooked.
• Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
• To Finish. Cooked risotto rice. The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked mushrooms, Salt and pepper, Olive oil for sautéing.
• Sweat the garlic and shallots with olive oil. Add white wine and reduce until almost dry. Add risotto rice and in small amounts add stock until rice is cooked. Finish with the pumpkin puree, mascarpone, cooked mushrooms and season with salt and pepper. Garnish with parmesan cheese.
• *can substitute w/ butternut squash if necessary.

ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
• Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
• Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
• Bake in preheated oven until all vegetables are tender, about 35 minutes.