Roasted Pumpkin Soup With Crispy Duck Confit Relish
| 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)
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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