Golden Door Spa's ROASTED PUMPKIN SOUP

by Golden Door Executive Chef Curtis Cooke
(Golden Door Spa, Escondido, California)

Roasted Pumpkin Soup with Fig Brulee and Candied Pecans


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

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.

For the Fig Brulee:
10 each Figs, quartered
½ cup Organic Sugar
1 each Butane Torch

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.

For the Candied Pecans:
¼ cup Organic Sugar
¼ cup Water
2 cups Pecan Halves

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 serve.

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