Chipotle
Persimmon Pumpkin Soup
By Chef John P. Workings,
Waters Catering, San Diego, CA
Made
with:
La Vigne Persimmon
Chipotle
Ingredients:
3 tbsp. Butter
1 large Onion
6 cups Pumpkin Puree
3 cups Vegetable Stock
2 1 /2 cups La Vigne Persimmon Chipotle
1 cup half & half
Garnish:
Persimmon Chipotle
Creme Fraiche
Chopped Chives
TT Salt and Pepper
Procedure:
Cut pumpkins in half, deseed and puree. Bake at 375 or
400 degrees for 45 minutes or until soft.
Heat
pan on medium high heat, add butter and diced onion; cook
until translucent. Add pumpkin puree, vegetable stock
and pinch of salt. Raise temperature to 375 or 400. Add
persimmon chipotle sauce, stir and taste. Add half &
half, stir and taste. Bring soup to a boil; remove from
heat and puree in a blender. Pass through a China cap
or chinois. Adjust seasoning to taste. Hold or heat and
serve. Garnish with persimmon chipotle, fresh cream or
chopped chives.
For
La Vigne Chipotle Sauce go to: http://www.lavignefruits.com |