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2 (3- to 3 1/2-pound) whole orange pumpkins (such as Hokkaido)
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1 1/2 cups (12 ounces) dry white wine
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2 teaspoons canola oil
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1 cup raw pepitas
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2 1/4 teaspoon fine sea salt, divided
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3/4 cup plus 2 tablespoons unsalted butter (7 ounces), divided
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3 1/2 cups water
Whole Baked Pumpkin Soup
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.
Nutrition Information
222
Calories
44g
Carbohydrates
27g
Protein
289mg
Potassium
4g
Fiber
9g
Sugar
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