Pumpkin Soup, Pt 1

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Pumpkin Soup, Pt 1

San Francisco chef David Bazirgan makes a seasonal pumpkin soup with Martha.

Pumpkin Soup with Cranberry Compote and Roasted Chestnuts

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Ingredients

For the Pumpkin Soup
- 5 tablespoons unsalted butter
- 3 cheese pumpkins (3 pounds each), halved and seeded
- Coarse salt and freshly ground pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/4 teaspoon freshly grated nutmeg
- 8 cups low-sodium canned chicken stock
- 1 cup heavy cream
For the Cranberry Compote
- 2 cups fresh cranberries
- 1/4 cup sugar
- Zest of 1/2 lemon
- 1/2 teaspoon coarse salt
For the Roasted Chestnuts
- 10 fresh chestnuts, scored on one end
- 5 tablespoons unsalted butter

Directions

Prepare the Pumpkin Soup: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Coat each with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.
Meanwhile, melt remaining 3 tablespoons butter in a Dutch oven over medium heat. Add onions; cook until translucent. Add garlic, curry, and nutmeg; cook, stirring frequently, for 2 minutes. Set aside.
When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into Dutch oven. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes.
Prepare the Cranberry Compote: In a medium saucepan, combine 1 cup water, cranberries, sugar, zest, and salt; bring to a boil over medium-high heat. Reduce to a simmer, cooking until it reaches a jam-like consistency, about 20 minutes.
Prepare the Roasted Chestnuts: Heat oven to 400 degrees. Place chestnuts on a baking sheet; roast until shells split, 5 to 10 minutes. Let stand until cool.
Shell nuts, and slice thinly. Melt 2 tablespoons butter in a medium skillet over medium heat. Add chestnuts, and cook until browned over low heat. Drain on a paper towel-lined plate.
Blend soup using an immersion blender or in batches in a blender. Over a large bowl, strain through a fine mesh strainer; set strainer over pot, strain again. Whisk in cream, and season with salt and pepper.
To serve, ladle soup into 6 warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately.

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