Roasted Pumpkin Soup with Crispy Duck Confit Relish

Deselect All

3 cups peeled and diced pumpkin (1/4-inch diced)

Drizzle olive oil

1/4 cup Steen's 100 percent Pure Cane Syrup

Salt and freshly ground black pepper

2 tablespoons butter

1 cup julienne onions

1 teaspoon chopped garlic

2 bay leaves

4 cups chicken stock

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1/3 cup heavy cream

2 tablespoons smooth peanut butter

1 tablespoon chopped chives

1 cup shredded duck confit

1/4 cup roasted pumpkin seeds