Crushed Ice Catering’s Recipe of the Month for October brings fall fun to your table with a Pumpkin, Leek, and Epazote Soup. This creative pumpkin soup recipe brings a twist by using a Mexican herb called Epazote. Epazote is an herb that is used in Mexican Cooking and even medicinal purposes. The herb holds a slightly tangy flavor and comes across similar to Oregano or Fennel and in this recipe it rounds out the flavor and provides a nice crisp finish to your harvest season soup. Epazote is best used fresh, but if you can only find dried, you should reduce your amount to one half of what is asked for when fresh. You can usually find Epazote in Mexican grocery stores or specialty stores (whole foods, for example). Rick Bayless views Epazote as an essential herb for cooking Mexican foods.
- 1 1/2 tsp Cumin
- 1 tsp granulated garlic
- 1/2 tsp ancho chili powder
- 1/4 tsp cayenne
- 1/8 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 Pie Pumpkin
- 2 0z Fresh Epazote (picked from stems and rough chopped)
- 3 Cups Water
- 1 Leek
- Preheat oven to 350 degrees
- Quarter pumpkin, remove seeds, cover flesh in spice mix (Flesh is the inside portion of the pumpkin that is softest. Leave the outside on to help hold flesh together while cooking).
- Place 1 oz. of butter on each quarter and place in oven for 2 hours or until pumpkin flesh is soft.
- Mince half Leek (white portion only) and lightly brown in remaining butter (separate and set aside both the leek and butter).
- Remove flesh from pumpkin, add to blender, and lightly pulse. Work in batches if necessary adding water, leaks, Epazote, and butter until smooth. Add all components together in saucepan over stove top. Heat and salt to taste.
As an extra bonus, how cute did this decor turn out from an event at The Ice House this weekend?! We love the fall additions made to our beautiful home for the weekend!