Photo: Roasted Pumpkin Soup with Crispy Duck Confit Relish Recipe
Ingredients
- 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
Directions
Preheat the oven to 400 degrees F.
Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool.
In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes.
Remove the bay leaves from the soup, and with a handheld blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper, if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls.
In a small mixing bowl, combine the chives, duck confit and pumpkin seeds. Mix well. Garnish each soup with the relish.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By elwaltrs_5232245
San Francisco, CA
on December 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was really good. It takes a loooong time counting dealing with the pumpkin, but it's worth it. critical secret ingredient: hot peppers. ground some in at the very end – really needed the spice.
By angela.dablin_1...
Yorba Linda, 43
on December 03, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for a dinner party and again for Thanksgiving and it was the hit of eat feast! But here are a few time/flavor saving tips: The soup does indeed lack depth without a meat topping 1You can find Duck Confit premade at some highend grocery stores, or you can ask them to special order it. 2Instead of Duck Confit I fried up Prosciutto (cut into 1/4 inch cubes in some olive oil to use as a garnish. 3 Double the recipe. I found that it yields less servings than what the recipe stated. You can freeze whatever you don't use. 4 Premake the soup the day before
By kfcmills_11108452
00000, MI
on October 22, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband and I moved to France two years ago and I have learned to love cooking seasonally with fresh ingredients from our local market. Using the fresh pumpkin, I followed this recipe down to the last ingredient. It was a beautiful potage with layers of flavor and just the right spiciness. The confit provided extra depth, as did the freshly roasted pumpkin seeds in the garnish. Although this took every minute to prepare that was suggested, and it was a bit of work, I will definitely be making this again!
Read all 5 reviews