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.
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Submitted 9/14/11.
Source: Golden Door Spa's Executive Chef Curtis Cooke
Submitted By: b smith
Roasted Pumpkin Soup with Fig Brulee and Candied Pecans