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Pumpkin Soup - from Joel
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From the menu of . . . Joel
3290 Northside Parkway, Suite 120, Atlanta
404-233-3500
Q: This winter, I tasted one of the best soups I have ever had at Joel, one of Atlanta's premier French restaurants. It was pumpkin soup, and it was rich, creamy and fabulous.
--- Judy Druener, Peachtree City
A: Chef/owner Joel Antunes graciously provides the recipe for this soup, sweetened with honey, maple syrup and brown sugar. Its sophisticated flavor belies the ease of preparation. Although Antunes gets produce from around the world, for most of us, pumpkin may be a little hard to come by. Antunes suggests substituting butternut or acorn squash.
Hands on time: 15 minutes Total time: 40 minutes Serves: 6
Ingredients:
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2 pounds pumpkin, acorn squash or butternut squash, peeled, seeded and cut into 1/2-inch cubes
Leaves from 2 sprigs fresh thyme, chopped
4 cups low-sodium chicken stock
1 1/3 cups heavy cream
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons brown sugar
Pinch nutmeg
Pinch cinnamon
Salt and freshly ground black pepper
Instructions:
In a large stockpot over medium heat, combine pumpkin or squash, thyme, chicken stock, cream, honey, maple syrup, brown sugar, nutmeg and cinnamon. Bring to a boil, reduce to a simmer and cook until the pumpkin or squash is very tender. Season with salt and pepper. Cool to room temperature. Place in blender (you will need to do this in two or more batches) and puree until smooth. Reheat and adjust seasonings if necessary.
Nutrition:
Per serving: 311 calories (percent of calories from fat, 54), 10 grams protein, 28 grams carbohydrates, 2 grams fiber, 20 grams fat, 72 milligrams cholesterol, 371 milligrams sodium.
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Recipes in the same category:ATL restaurant recipes
Recipes from: Joel