Pumpkin
Soup
By
Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
This
recipe will work with any hard squash.
4
cups of soup - 4 portions
Ingredients:
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 Bayleaf
1 tspn. Fresh Thyme
1 tspn. Fresh Sage (chopped)
1 tspn. Sugar
1 tbls. Salt
2 tbls. Sherry Wine
Procedure:
1. Take
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
sherry wine.
2. Add
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
in it.
3. Put
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.
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)
Procedure:
1. The
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.
2. Sprinkle
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.
Other
Great Chef
Recipes:
Ahi
Cones
Beef
Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan
Duckling
Trio with Huckleberry Jus
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese
Butter
Mussels
in Golden Saffron Broth
Red
Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed
Potatoes
Pumpkin
Soup
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash, and a Hen of the Woods Mushroom and Sherry
Sauce
Other
Related Links:
Fish
Tips from the Chef
Seafood
Appetizer, a Great Start to a Classic Meal
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