Roasted Pumpkin Soup with Shrimp, Farro, and Leeks | James Beard Foundation
This soup from Scott Conant is both flavorful and striking in color.
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Oven
- Baking sheet
- Aluminum foil
- Pot
- Spoon
- Stove
- Chef's knife
- Cutting board
- Saute pan
- Skillet
- Serving bowl
- Measuring cup
Ingredients
- 3/4 cup farro
- 3 1/2 pound pumpkin, cut in half and seeds removed
- 1/2 butternut squash, seeds removed
- Olive oil as needed
- Salt to taste
- 4 tablespoons butter
- 6 shallots, thinly sliced
- 1/4 bulb fennel, chopped
- 1/4 bunch sage, chopped
- 1/4 bunch thyme, chopped
- Pinch chile flakes
- 1 whole star anise
- 2 cups shrimp or fish stock
- 1/2 cup extra virgin olive oil
- 2 dozen shrimp, deveined, cleaned, and cut in half lengthwise
- 1 leek, chopped
- Chives for garnish
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