Roasted Pumpkin Soup with Crispy Duck Confit Relish

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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.

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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

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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!

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As always, I took liberties with this recipe. I don't use the confit. I find the basic recipe for pumpkin soup to be excellent. The peanut butter is the real key to it.
It's a hit each time I make.

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I followed the recipe very carefully except that I did not add the duck confit because I specifically wanted the soup. The soup lacked a certain depth of taste that a really good soup provides. The pumpkin seeds, which I had roasted as per an Emeril recipe, immediately became tough when added as a garnish. Unless you are a really huge fan of pumpkin soup, skip this one.