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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

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

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.

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)

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




matthew cloutier

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t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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