Serves 10
165 min
Pumpkin Soup with Creole Lobster
Recipe GLPR7ca8ef61913317
A luxurious Creole-inspired soup featuring roasted pumpkin blended into a silky base, topped with succulent spiced lobster meat. The broth is enriched with crème fraîche and aromatic spices including cayenne, cumin, and warm notes of cinnamon and cloves, creating a sophisticated dish perfect for special occasions.
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Ingredients
5 pounds sugar pumpkins or butternut squash, halved and seeded
6 tablespoons extra-virgin olive oil
kosher salt
freshly ground black pepper
5 each whole lobsters
4 ounces unsalted butter
1 each large white onion, chopped
2 each garlic cloves
fresh thyme sprig
fresh rosemary sprig
bay leaf
1 cup medium-dry white wine
½ cup crème fraîche
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dry mustard
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
Directions
Preheat your oven to 400°F. Brush the cut sides of the pumpkin halves with 3 tablespoons of olive oil and season generously with kosher salt and fresh ground pepper. Place cut-side down on a baking sheet and roast for 45 to 50 minutes, until the flesh is very tender and beginning to caramelize at the edges.
While the pumpkin roasts, bring a large pot of salted water to a boil. Add the whole lobsters and cook for 12 to 14 minutes until the shells turn bright red. Remove the lobsters with tongs and let cool. Once cool enough to handle, twist off the tails and claws from each lobster. Crack the shells and extract the meat, setting it aside. Reserve any lobster liquid in the pot.
In a large heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and minced garlic cloves, cooking until softened and fragrant, about 5 minutes, stirring occasionally. Do not brown.
Scoop the roasted pumpkin flesh from the cooled skins into the pot with the onion mixture. Add the thyme sprig, rosemary sprig, and bay leaf. Pour in the white wine and bring to a simmer, stirring gently to combine.
Add the remaining 3 tablespoons of olive oil and about 4 cups of the reserved lobster cooking liquid (or vegetable broth if needed) to the pot. Simmer for 15 minutes to allow flavors to meld.
Remove the herb sprigs and bay leaf from the pot. Working in batches if necessary, carefully transfer the soup to a blender or food processor and purée until completely smooth and silky. Return the blended soup to the pot and place over low heat.
Stir in the crème fraîche until fully incorporated. In a small bowl, combine the garlic powder, onion powder, cayenne pepper, dry mustard, ground cumin, nutmeg, cinnamon, and ground cloves. Whisk this spice blend into the soup until well distributed.
Cut the reserved lobster meat into bite-sized pieces. Heat the soup gently to serving temperature over low heat, approximately 145°F, stirring occasionally. Do not allow the soup to boil.
Ladle the hot pumpkin soup into serving bowls and top each portion with warm lobster meat. Season individual servings with additional salt and pepper to taste. Serve immediately.
