Roasted Pumpkin Soup with Fig Brulee and Candied Pecans
A mouth-watering seasonal starter to warm up your stomach in preparation for the feast you are about to devour!
For the Pumpkin Soup:
1 cup Shallots, minced
½ cup Celery, diced
1 T Garlic, minced
1 cup White Wine
10 cups Pumpkin, peeled, seeded, cut into large pieces
6 cups Vegetable Stock
1 each Sachet
To taste Salt
For the Sachet:
6 sprigs Thyme
6 sprigs Parsley
1 each Bay Leaf
8 each Black Peppercorns
Preheat the oven to 350 degrees. In a large bowl, toss the large pumpkin pieces with just enough grape seed oil (approximately ¼ cup) to coat and place on a baking sheet into the oven. Roast the pumpkin until very tender, approximately 15-20 minutes. Cool and reserve.
In a large stock pot, sauté the shallots, celery, and garlic in a tablespoon of grape seed oil for 5 minutes. Deglaze with the white wine and reduce by half. Add the roasted pumpkin, vegetable stock and sachet and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Remove the sachet, and puree the soup. Adjust the seasoning with salt.
For the Fig Brulee:
10 each Figs, quartered
½ cup Organic Sugar
1 each Butane Torch
Lay the quartered figs on a baking sheet, and sprinkle each one with sugar. Using a torch, melt the sugar and form a crispy crust on the figs.
For the Candied Pecans:
¼ cup Organic Sugar
¼ cup Water
2 cups Pecan Halves
Pre heat the oven to 350 degrees. In a medium sauce pot, combine the sugar and water, and bring to a boil. Reduce the heat to a simmer, and cook for about 5 minutes. The mixture should be syrupy in consistency. In a bowl, combine the sugar mixture and the pecan halves and toss to coat the pecans. Place pecans on a baking sheet and in to the oven for about 5 minutes. Cool and reserve.
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Celebrate Thanksgiving and fall gatherings with a twist on traditional favorites with this from Golden Door spa’s Executive Chef Curtis Cooke! The legendary destination spa, known for its unparalleled treatments, fitness facilities, and cuisine!