Roasted Squash Soup with French Toast Spiced Whipped Cream and Toasted Pumpkin Seeds

By Chef Edward Brumfield - Red Rooster Harlem |

Prep Details

Servings: 2-3


4 cups of large peeled and diced acorn squash

1/2 cup diced onion

3 cloves of garlic minced

2 sprigs of thyme

4 cups of vegetable stock

1 cup of heavy cream

1 tbsp unsalted butter

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

1/2 of vanilla extract

4 tablespoons Powder sugar

1 teaspoon berbere

1 cup of toasted pumpkin seeds

4oz olive oil

1 tsp olive oil ( for garnish)

Salt to taste


Roasted squash soup, french toast spiced whipped cream, toasted pumpkin seeds.jpg

In a small dry sauté pan toast cinnamon and nutmeg. Toast items for 1-2 minutes until fragrant and set aside. Next in a medium sauce pot, add olive oil on medium heat. Once your oil is hot, add onions, garlic and cook until translucent then add squash and thyme. Add in toasted seasonings, salt and cook until they are golden in color. Next add Vegetable stock  and cook down for 20 minutes. In a mixer whip 1 cup of heavy cream with 2 tablespoons sugar and vanilla until fluffy.  Save for later and put aside in refrigerator. Once the squash is fork tender remove from heat then place into a blender and blend until smooth. Toast pumpkin seeds with olive oil, berbere and sugar. Now serve in your favorite soup bowl.