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- Deux Cheminees, Philadelphia
- 1 cup (225 ml) leeks, sliced, white part only
- 2 tbsp (30 ml) clarified butter
- 2 quarts (1900 ml) raw pumpkin pieces, cut into 1 inch cubes (or substitute Butternut squash)
- 1/3 cup (80 ml) uncooked rice
- 1 tbsp (15 ml) dark brown sugar
- 2 quarts (1900 ml) chicken stock (or more - enough to cover the pumpkin by 2 inches)
- 2 tsp (10 ml) grated fresh ginger root
- 2 tbsp (30 ml) tomato puree
- 1 cup (225 ml) heavy cream
- 1/4 tsp (1 ml) ground mace
- salt and pepper to taste
- Sweat the leeks in a large stock pot in clarified butter, until limp but not brown.
- Add the pumpkin, rice, brown sugar, ginger, tomato paste, and chicken stock.
- Bring to a boil, then adjust to simmer and cook for 30 to 45 minutes, until the pumpkin is tender.
- Puree the soup, preferably with a food mill or fine sieve.
- Reheat and add the cream.
- Season with salt, pepper, and mace.
- Serve hot, garnished with nasturtium blossoms or toasted pine nuts.
- For a fun presentation, use small, scooped out pumpkins as soup bowls.
- According to Chef Fritz Blank, "European chefs
regard pumpkins as vegetables and various pumpkin
soups are 'tres avant garde' these days in some
of the best restaurants in France."
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