Aubrie Pick
Active Time
50 MIN
Total Time
1 HR 5 MIN
Yield
Serves : 6

Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.

How to Make It

Step 1    

Preheat oven to 450°F. Line a large rimmed baking sheet with aluminum foil. Place whole pumpkins on baking sheet. Bake in preheated oven until very tender, about 45 minutes.

Step 2    

Meanwhile, pour wine into a small saucepan. Bring to a boil over medium-high. Boil, without stirring, until wine has reduced by about half, about 10 minutes. Keep warm; set aside.

Step 3    

Heat oil in a small skillet over medium-high. Add pepitas, and cook, stirring often, until seeds are puffed, about 4 minutes. Transfer to a plate lined with paper towels, and sprinkle with 1/4 teaspoon salt; set aside. In the same skillet, melt 7 tablespoons butter over medium. Cook, stirring often, until butter browns, about 6 minutes. Set aside.

Step 4    

Remove skin and stems from pumpkins, and cut pumpkins in half. Scoop out and discard seeds. Working in 3 batches, combine hot pumpkin, 31/2 cups water, and remaining 7 tablespoons butter in a blender. Remove center piece of blender lid to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute per batch. Transfer mixture to a large bowl. Stir in reduced wine and remaining 2 teaspoons salt.

Step
Step 5    

Sprinkle servings with sautéed pepitas, and drizzle with brown butter.

Make Ahead

Soup can be made up to 2 days in advance and stored in an airtight container in refrigerator. Reheat in a Dutch oven over medium. Make sautéed pepitas and brown butter just before serving.

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