Roasted Pumpkin Soup With Crispy Duck Confit Relish

Recipe Ingredients

3 cups	438g / 15oz	Peeled, diced pumpkin - (1/4" dice)
		Drizzle of olive oil
1/4 cup	82g / 2.9oz	Steen's 100% Pure Cane Syrup
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Julienned onions
1 teaspoon	5ml	Chopped garlic
2		Bay leaves
4 cups	948ml	Chicken stock
1 teaspoon	5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Freshly-ground nutmeg
1 cup	237ml	Heavy cream
1/4 cup	49g / 1.7oz	Smooth peanut butter
2 tablespoons	30ml	Chopped chives
2 cups	474ml	Shredded Duck Confit - see * Note
1/4 cup	27g / 1oz	Roasted pumpkin seeds

Recipe Instructions

* Note: See The "Duck Confit" recipe which is included in this collection.

Preheat the oven to 400 degrees.

Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment-lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool.

In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil. Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes.

With a hand-held blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls.

In a small mixing bowl, combine the chives, Duck Confit and pumpkin seeds. Mix well. Garnish each soup with the relish.

This recipe yields 4 cups of soup.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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