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By Elements Contemporary
Cuisine Executive Chef Konrad Meier
Servings: 12
Ingredients:
3 pounds pumpkin, peeled, seeded, and cut into 1 inch cubes
2 quarts chicken stock
2 cups heavy cream
2 cups apple juice
1 cup maple syrup
4 ounces brown sugar
¼ teaspoon cinnamon
¼ teaspoon ginger powder
1 pinch nutmeg
1 stick butter
1 cup Apple Jack Brandy
Salt and pepper
Directions:
1. Saute pumpkin in butter over medium heat for 6 minutes. Add apple juice, brown sugar, chicken stock, cinnamon, maple syrup, nutmeg, and ginger, and cook until the pumpkin is tender.
2. Add heavy cream, and bring to a boil.
3. Blend soup in food processor, and strain through a fine sieve.
4. Adjust seasoning with salt and epper.
Elements Contemporary Cuisine,
444 Liberty Ave., Downtown. 12.251.0168.
www.entscuisine.com
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