Recipe of the Month: October '08

Roasted Pumpkin Soup

Ingredients

• 1 Large Pumpkin (3-4 lbs.)
• 2 Quarts Chicken or Vegetable Stock
• 12” Piece of Fresh Ginger-grated
• 1 Large Head of Garlic-roasted
• 2 Cups Olive Oil
• 2 Ounces Butter
• 1 Pint Heavy Cream
• White Pepper
• Salt

Preparation

• Split and de-seed pumpkin (reserve the seeds to toast and garnish later).
• Peel and cut into 1” cubes.
• Coat cubes with olive oil, season with white pepper and salt.
• Roast at 350 degrees F. for 15-20 minutes (Cover with foil if browning too much).
• Use a knife to test softness in center.
• Take out and puree.
• Bring the stock to a boil, and add puree for right consistency.
• Melt butter in a small pan; add ginger.
• Let it sweat for 3 minutes, and add to the pumpkin mix.
• Squeeze the head of roasted garlic into mix.
• Add the heavy cream, and bring mix to a boil.
• Check seasoning.
• Serve in a warm bowl.
• Garnish with toasted pumpkin seeds.

Mint Sauce

Ingredients

• 1 Cup Malt Vinegar
• 1/3 Cup Brown Sugar
• 1 Cup Mint Leaves (finely chopped)

Preparation

• Dissolve brown sugar in the vinegar using a small pot.
• Bring to a boil for 5 minutes.
• Add the mint.
• Bring back to a boil, turn down the temperature, and let simmer for 5 minutes.
• Turn temperature to off and pour into a cruet.
• Serve with Rack of Lamb, Leg of Lamb, etc.