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Roasted Pumpkin Soup with Fig Brulee and Candied Pecans Recipe | |
Soup | |
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Ingredients:
For the Pumpkin Soup:1 cup Shallots, minced ½ cup Celery, diced 1 T Garlic, minced 1 cup White Wine 10 cups Pumpkin, peeled, seeded, cut into large pieces 6 cups Vegetable Stock 1 each Sachet To taste Salt For the Sachet: 6 sprigs Thyme 6 sprigs Parsley 1 each Bay Leaf 8 each Black Peppercorns For the Fig Brûlée: 10 each Figs, quartered ½ cup Organic Sugar 1 each Butane Torch For the Candied Pecans: ¼ cup Organic Sugar ¼ cup Water 2 cups Pecan Halves
Directions:
Soup & Sachet:Preheat the oven to 350 degrees. In a large bowl, toss the large pumpkin pieces with just enough grape seed oil (approximately ¼ cup) to coat and place on a baking sheet into the oven. Roast the pumpkin until very tender, approximately 15-20 minutes. Cool and reserve. In a large stock pot, sauté the shallots, celery, and garlic in a tablespoon of grape seed oil for 5 minutes. Deglaze with the white wine and reduce by half. Add the roasted pumpkin, vegetable stock and sachet and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Remove the sachet, and puree the soup. Adjust the seasoning with salt. Fig Brûlée: Lay the quartered figs on a baking sheet, and sprinkle each one with sugar. Using a torch, melt the sugar and form a crispy crust on the figs. Candied Pecans: Pre heat the oven to 350 degrees. In a medium sauce pot, combine the sugar and water, and bring to a boil. Reduce the heat to a simmer, and cook for about 5 minutes. The mixture should be syrupy in consistency. In a bowl, combine the sugar mixture and the pecan halves and toss to coat the pecans. Place pecans on a baking sheet and in to the oven for about 5 minutes. Cool and reserve. | |