"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 12-11-2003, 03:17 PM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
By Request: Roasted Kabocha Pumpkin and Ginger Soup

Roasted Kabocha Pumpkin and Ginger Soup with Crispy Leeks and Creme Fraiche

Yield: Approx. 10 portions

Ingredients:

1 Medium Sized Kabocha Pumpkin
2 cups of Half and Half
6 cups of Chicken Stock, heated
1 cup Whipping or Heavy Cream
2 Tbsp. Buttermilk
1 Leek stalk washed and cut into 1/4" dice (whitish part only)
3 Leek stalks, washed and cut into 1/8" thick and approx 4-5" long julienne (whitish part only)
1 5" long piece of ginger, peeled and thinly sliced
1 large onion, cut into 1/4" dice
1 Tbsp. Fresh Garlic, minced
1 stem of Lemongrass chopped (white part only)
1/4 cup finely diced chives
1/4 cup of Brown Sugar
1/4 cup Olive Oil
1 cup All-Purpose Flour
3 Tbsp. Unsalted Butter
2 qt. Canola or similar oil
Kosher Salt and White Pepper to taste

Method:

Using a spoon, lightly scrape off the skin from the ginger and slice lengthwise into thin slices. Place the ginger and the half and half into a bowl, cover and refrigerate, and let it soak for 24 hours, then strain. Heat oven to 400 degrees. Peel the pumpkin and remove the seeds. Chop the pumpkin into roughly 3-4" pieces and place on a baking tray. Coat with olive oil, sprinkle on the brown sugar and a little kosher salt, and roast for approx. 30 minutes or until golden brown. In a heavy soup or stock pot, heat the butter and saute the onions, lemongrass, garlic, and diced leeks until translucent, approx. 4-5 minutes, but do not brown. Add the heated chicken stock, roasted pumpkin, and slowly stir in the half and half. Simmer the soup for 30 minutes. Using a hand blender (the one that looks like a boat motor, not the one you would use for baking) or a regular blender, puree the soup until smooth. If using a regular blender, remove the clear circular cap on the cover, and use a thick kitchen towel in it's place so that some of the hot air can escape (unless you want the soup exploding in your face). Strain the soup using a fine sieve (you can use a collander and cheesecloth). Season to taste with kosher salt and white pepper, and garnish with the Creme Fraiche, Crispy leeks, and chives, and serve immediately while hot, or reheat later before being served (but don't add the garnished until you serve it).

For the Crispy Leeks:

In a heavy 3-4 qt. saucepan, heat the Canola oil to 350-360 degrees F. Lightly season the flour with salt and pepper. Lightly coat the julienned leeks in the flour, shaking off all the excess flour. Fry the leeks in the oil until golden brown. Do not overload the oil or the leeks will not get as crisp. Unless you have a bigger deep fat fryer, cook the leeks in three batches (one batch per leek). Drain the leeks well and reserve for garnish. Lightly season with salt to taste while the leeks are still hot and fresh from the oil. You may do this up to one hour ahead to serving the soup.

For the Creme Fraiche:

In a cooled STERILIZED glass jar, combine the Whipping or Heavy Cream and the Buttermilk together. Stir well to make sure that the two dairies are incorporated, cover tightly, and let stand at room temperature (but no more than 70 degrees F) for 24 hours. Refrigerate immediately. You can then use this for up to 7 days.

__________________
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pumpkin Pie Alternatives mellyrn Pies & Pastries 24 11-02-2004 02:10 AM
Caramelized Pumpkin Trifle Mai Cobblers & Crisps 0 11-01-2002 12:02 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.