Thursday, September 23, 2010

Puree of Pumpkin Soup with Maple Apple Compote

I should just change my blog theme to soup because that is all i seem to make these days. What can i say??!! They are tasty, easy, and comforting. I made a french onion soup the other night but the camera was dead and i was starving so i killed the bowl of soup before i could take a picture, opps-e.. This pumpkin soup was inspired by my Chef at school, he was making some pumpkin soup for an open house. The Chef rattled off the ingredients that he used and i tried to write them all down but when i went back to read them i could barely read my writing. I went with what i know is good and added some stuff along the way that i thought would be delish. I hope you enjoy this soup. i can not think of anything more Fall-ish that this bowl of goodness.

Puree of Pumpkin Soup
  1. 3 strips bacon
  2. 1 tbsp butter
  3. 1 small red onion ( small dice)
  4. 2 stalks of celery
  5. 1 large leek ( white & light green only, chopped)
  6. 4 cloves garlic ( chopped)
  7. 2 russet potato ( cut into small dice)
  8. 1tsp Cinnamon
  9. 2 cans pumpkin (puree)
  10. 1 tsp fresh grated nutmeg
  11. 6 cups chicken stock
  12. 4 tbsp maple syrup ( 2 tbsp for soup & 2 tbsp for apples)
  13. 1/2 cup cream
  14. kosher salt and pepper to taste

Maple Apple Compote

  1. 1 large honey crisp Apple
  2. 2 tbsp butter
  3. 4 sage leaves
  4. 2 tbsp pure maple syrup
  5. 1 tsp Cinnamon

Cook bacon over low heat and this will render the fat from the bacon, cook bacon until crisp. remove the bacon when crispy and put on a paper towel. Leave the rendered bacon fat in the pot, add 1 tbsp butter and saute the red onions and celery until soft. Add the leeks and garlic, saute for a minute. Add diced potatoes, Cinnamon, nutmeg, pumpkin, & stock. Bring soup to boil, then reduce to simmer, allow to simmer for 30 mins. Add 2 tbsp pure maple syrup and puree the soup with immersion blender or blender. Add back to pot and add cream, season with salt and pepper.

Maple Apple Compote

Heat butter and sage in sauce pan and brown the butter, once the butter is browned ( reserve 2 tsp sage Brown butter) add the sliced apples and saute for 10 minutes, add 2 tbsp maple syrup and cinnamon, keep warm.

To assemble the soup, ladle soup into bowl, top with crispy bacon, apple compote, and drizzle with sage brown butter.

2 comments: said...

I am a huge fan of starting any soup with bacon... I think that the fat gives the soup a robust and full amount of flavor....delicious!

Biren @ Roti n Rice said...

Sounds like a very flavorful bowl of soup! This would make a nice light lunch paired with some crusty bread :)