Ingredients Jump to Instructions ↓

  1. 3 cups 438g / 15oz Peeled, diced pumpkin - (1/4" dice)

  2. Drizzle of olive oil

  3. 1/4 cup 82g / 2.9oz Steen's 100% Pure Cane Syrup

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 2 tablespoons 30ml Butter

  7. 1 cup 62g / 2 1/5oz Julienned onions

  8. 1 teaspoon 5ml Chopped garlic

  9. 2 Bay leaves

  10. 4 cups 948ml Chicken stock

  11. 1 teaspoon 5ml Ground cinnamon

  12. 1/4 teaspoon 1 1/3ml Freshly-ground nutmeg

  13. 1 cup 237ml Heavy cream

  14. 1/4 cup 49g / 1.7oz Smooth peanut butter

  15. 2 tablespoons 30ml Chopped chives

  16. 2 cups 474ml Shredded Duck Confit - seeNote

  17. 1/4 cup 27g / 1oz Roasted pumpkin seeds

Instructions Jump to Ingredients ↑

  1. * Note: See The "Duck Confit" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees.

  3. 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.

  4. 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.

  5. 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.

  6. In a small mixing bowl, combine the chives, Duck Confit and pumpkin seeds. Mix well. Garnish each soup with the relish.

  7. This recipe yields 4 cups of soup.


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