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:

  1. Roast pumpkin with salt and pepper till soft
  2. Heat butter in medium brazier sautÈ leeks & onion and spices
  3. Stir in pumpkin cook for 5 minutes, add stock cook until pumpkin is completely soft.
  4. Puree soup, season with salt & pepper
  5. Add cream cook ten minutes then puree
  6. Taste & adjust seasoning if needed
  7. 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