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Kevin Mitchell

Roasted Pumpkin Soup with Cardamom Crème Fraiche & Prosciutto Cracklings

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Preparation info
  • Yield:

    8

    servings
    • Difficulty

      Easy

Appears in
Toques in Black: The Extraordinary Diversity of Black Chefs
Toques in Black

By Battman

Published 2019

  • About

Ingredients

Roasted Pumpkin Soup

  • 1, 9-pound pumpkin, approximately
  • 9 cups roasted pumpkin needed

Method

Roasted Pumpkin Soup

Preheat oven to 450°F.

Wash pumpkin. Cut off the top and scoop out seeds and remove innards from pumpkin. Cut into equal size wedges. Pierce flesh with a fork. Massage 1½

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