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Southwestern Roasted Pumpkin Soup with Crispy Duck Confit Relish

Southwestern Roasted Pumpkin Soup with Crispy Duck Confit Relish Serves 8

6 C   Pumpkin (the baking/pie kind), peeled and diced

Drizzle of Olive Oil 

Salt and Pepper

2 T    Brown sugar

4 T    Butter

2 C    Onion, sliced thin

2 t      Garlic, minced

4        Bay Leaves

8 C    Chicken Stock

2 t      Cinnamon, ground

½ t     Nutmeg, freshly ground

2 C     Heavy Cream

½ C    Smooth Peanut Butter

4 T     Chives, chopped

2 C     Duck Confit, shredded

9 oz    Southwestern Roasted Green Pepper Slather

½ C +   Pepitas Seeds (Roasted & Salted Pumpkin

Seeds)

1/2 C    Chives, minced for garnish

  1. Preheat the oven to 400 degrees
  2. Toss the diced pumpkin in olive oil and brown sugar. Season with salt and pepper and mix well. Place the pumpkin on a parchment line baking sheet pan and roast for 20 minutes or until tender.

Remove from heat and cool.

  1. In a large saucepan melt butter and add the onions and sauté until caramelized. Season with salt and pepper. Add the garlic, bay leaves and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring up to a boil and reduce and simmer until pumpkin is very tender, about 25 minutes.
  2. Puree in the blender, slowly adding the cream. Then whisk in the peanut butter.
  3. In sauté pan over medium-high heat and crisp up the shredded Duck Confit, reserve and keep warm
  4. Warm up Southwestern Slather, toss in the crispy Duck Confit and along with the Pepitas for the relish.
  5. Ladle soup into shallow bowls and garnish with relish and chives.

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