PUMPKIN SOUP
-By November 2011 Member Spotlight Michael Baldwin CEC, AAC, CCE
Serving Size: 16
Preparation Time: 1:00
Ingredients:
- 4 ounces butter
- 2 pounds yellow onion — small dice
- 1/2 pound leek white only — small dice
- 3 1/2 quarts chicken stock
- 1 quart whipping cream
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground thyme
- 1/8 teaspoon Juniper berries (toasted and Ground)
- tt kosher salt
- tt white pepper
- 1 ounce pumpkin seeds — roasted and salted
- 3 ounces butter
- 3 ounces flour
- 3 pounds pumpkin meat ( 1 inch dice and roasted)
- 16 each Rusks (seasoned with Sage)
Procedure:
- Roast pumpkin with salt and pepper till soft
- Heat butter in medium brazier sautÈ leeks & onion and spices
- Stir in pumpkin cook for 5 minutes, add stock cook until pumpkin is completely soft.
- Puree soup, season with salt & pepper
- Add cream cook ten minutes then puree
- Taste & adjust seasoning if needed
- Garnish with ground pumpkin seeds
Serving Ideas:
Serve in a fresh pumpkin hollowed out and warmed in the oven at 200 degree F.
Equipment:
medium brazier, whisk, heat resistant spatula, stick mixer