Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
recipe will work with any hard squash.
cups of soup - 4 portions
2 1/2 cups Pumpkin (peeled, diced and seeded)
1 1/2 cups Water
1/2 cup Heavy Cream
1/2 cup Onion (diced)
1/4 lb. Butter (unsalted)
1 tspn. Fresh Thyme
1 tspn. Fresh Sage (chopped)
1 tspn. Sugar
1 tbls. Salt
2 tbls. Sherry Wine
the butter, place in a medium pot, stirring
it with a whisk over high heat until it turns
golden brown. Add in thyme, bayleaf, and sage,
as it will fry the herbs and bring out the flavors.
Add the onions, sugar and salt, and then the
a cup and a half of water, and then add in the
pumpkin meat. (Use canned pumpkin if you need
to, it's the same ratio). Cover and bring to
a boil. Simmer the soup for one hour. Make sure
the pumpkin's very tender. Cover, so it doesn't
reduce too much -pumpkin has a lot of water
it in a blender, and then pass through a fine
sieve. Put back in pot, warm gently, add cream.
Put in half a tsp of nutmeg, add 2 or 3 tbls.
of salt to taste - add 2 tspn. of fresh lime
juice, divide into bowls, and garnish.
Pumpkin Seed Oil (in a plastic squeeze bottle
with a fine spout)
1 tbls. Chives (minced)
4 tbls. Creme Fraiche
1 tspn. Cinnamon
1 tspn. Nutmeg
1 tspn. Black Ppepper (freshly cracked)
1 tspn Dry Ginger
1 tspn. Allspice
2 tbls. Pumpkin Seeds (salted, toasted, shelled)
garnish that goes on top of each bowl of soup,
is 1 tbls. of the spiced creme fraiche. Combine
the cinnamon, nutmeg, black pepper, ginger and
allspice into the 4 tbls. of creme fraiche.
Put one tbls. on top of each bowl of soup.
a few chopped chives on each bowl. Sprinkle
a few of the toasted pumpkin seeds into each
bowl. Squeeze a line of pumpkin seed oil on
the top of the soup. You are now ready to serve.
Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan
Trio with Huckleberry Jus
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese
in Golden Saffron Broth
Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed
Fried Chicken Breast with Red Flannel Vegetable
Hash, and a Hen of the Woods Mushroom and Sherry
Tips from the Chef
Appetizer, a Great Start to a Classic Meal