Roasted Pumpkin Soup With Crispy Duck Confit Relish

How astonishing is it that a Person who is blessed forever and is infinitely and essentially happy should endure the greatest sufferings that ever were endured on earth! That a Person who is the supreme Lord and Judge of the world should be arraigned and should stand at the judgment seat of mortal worms and then be condemned. That a Person who is the living God and the fountain of life should be put to death. That a Person who created the world and gives life to all His creatures should be put to death by His own creatures. That a Person of infinite majesty and glory, and so the object of the love, praises and adoration of angels, should be mocked and spit upon by the vilest of men. That a Person infinitely good and who is love itself should suffer the greatest cruelty. That Person who is infinitely beloved of the Father should be put to inexpressible anguish under His own Father’s wrath. That He who is the King of heaven, who has heaven for His throne and earth for His footstool, should be buried in the prison of the grave. How wonderful is this! And yet this is the way that God’s wisdom has fixed upon as the way of sinners’ salvation, as neither unsuitable nor dishonorable to Christ.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Emlive06	4	Servings

INGREDIENTS

3	c	Peeled, diced pumpkin –
		1/4" dice
		Drizzle of olive oil
1/4	c	Steen's 100% Pure Cane Syrup
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Butter
1	c	Julienned onions
1	t	Chopped garlic
2		Bay leaves
4	c	Chicken stock
1	t	Ground cinnamon
1/4	t	Freshly-ground nutmeg
1	c	Heavy cream
1/4	c	Smooth peanut butter
2	T	Chopped chives
2	c	Shredded Duck Confit, see *
		Note
1/4	c	Roasted pumpkin seeds

INSTRUCTIONS

Note: See The "Duck Confit" recipe which is included in this
collection.  Preheat the oven to 400 degrees. 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. With a hand-held
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. This recipe yields 4 cups of soup.  Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show #
EM-1B76 broadcast 10-31-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-02-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 538 Calories From Fat: 351 Total Fat: 40.2g Cholesterol: 104mg Sodium: 1059.7mg Potassium: 890.2mg Carbohydrates: 35.1g Fiber: 8.2g Sugar: 13.2g Protein: 14.7g