Savory Pumpkin Soup--Wolfgang Puck

[Guest guest]

This recipe is from a special issue of In Style magazine called " Entertaining " .

Lots of great ideas in this magazine!

 

I'm trying to prepare as many things ahead of time as I can for Thanksgiving. I

made this soup today to freeze. I'll probably serve it with plain whipped cream

(unless I can find the cardamom pods locally) and without the Spiced Cranberry

Relish. I plan to serve the soup in mini-pumpkins (tops cut off and insides

scooped out).

 

 

* Exported from MasterCook *

 

Savory Pumpkin Soup

 

Recipe By :Wolfgang Puck

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pumpkin -- (about 3 3/4 lbs)

1 acorn squash -- (about 1 lb)

6 tablespoons unsalted butter -- divided

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

1/4 teaspoon ground nutmeg

1 small white onion -- peeled & finely diced

1/4 teaspoon ground ginger

1/8 teaspoon ground cardamom

4 cups imitation chicken or vegetable stock

1 cup heavy cream -- or whipping cream

1 sprig fresh rosemary

Cardamom Cream

Spiced Cranberry Relish

 

Heat oven to 350ºF. Cut pumpkin and squash in half; discard seeds. Brush cut

sides with 2 tbsp. melted butter. Season with salt, pepper, and nutmeg.

Arrange pumpkin and squash cut side down on a foil-lined cookie sheet. Bake

until tender, about 1 1/2 hours. Let cool.

 

Scoop out insides of pumpkin and squash; puree in food processor. Reserve. In

medium stockpot, melt remaining butter. Add onion and cook over low heat until

soft. Add the pureed squash and cook, stirring frequently, until heated

through. Season with ginger and cardamom. Pour in the stock and bring to a

boil over low heat, stirring often. Reduce heat; simmer 20 minutes. In a small

saucepan, heat cream and rosemary sprig. Remove rosemary and add cream to soup.

Let cool. Puree soup in small batches in blender or food processor. Adjust

seasoning.

 

Source:

" In Style Entertaining "

Yield:

" 2 1/2 quarts "

 

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Per Serving (excluding unknown items): 492 Calories; 34g Fat (71.6% calories

from fat); 2g Protein; 27g Carbohydrate; 3g Dietary Fiber; 117mg Cholesterol;

342mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat

Milk; 6 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Soup can be made up to 2 weeks ahead of time and frozen. When ready to

serve, reheat and ladle soup into heated bowls. Garnish with a dollop of

Cardamom Cream and a spoonful of Spiced Cranberry Relish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cardamom Cream

 

Recipe By :Wolfgang Puck

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups heavy cream

OR whipping cream -- divided

1 tablespoon black cardamom pods -- (6 large pods)

 

In a small saucepan, combine 1 cup cream and cardamom pods. bring to a boil;

reduce heat. Simmer until cream is reduced to 1/4 to 1/3 cup. Remove cardamom;

let cool. Whip remaining cream until stiff peaks form. Stir in cooled cream.

Chill until ready to garnish soup.

 

Source:

" In Style Entertaining "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 164 Calories; 18g Fat (94.5% calories

from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 65mg Cholesterol; 18mg

Sodium. Exchanges: 0 Non-Fat Milk; 3 1/2 Fat.

 

NOTES : Black cardamom pods can be purchased by mail from Kalustyan's -- (212)

685-3451 for information.

Nutr. Assoc. : 0 0 0

 

 

* Exported from MasterCook *

 

Spiced Cranberry Relish

 

Recipe By :Wolfgang Puck

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

peel & juice of 1 medium orange

peel & juice of 1 medium lemon

3 cups port wine -- divided

1 12 oz package fresh cranberries -- washed

1/2 medium red onion -- diced

1 ounce fresh ginger -- peeled & julienned

3 tablespoons dark brown sugar

1 teaspoon salt

1 teaspoon freshly ground white pepper

1/2 teaspoon ground cinnamon

2 tablespoons Grand Marnier

 

Julienne the orange and lemon peels. In a small saucepan, heat the juices and

1/2 cup port. Add peels and cook over medium-high heat until tender, about 10

minutes. Reserve. In a medium saucepan, combine cranberries, onion, 2 cups

port, ginger, brown sugar, salt, pepper, and cinnamon. Cook over medium-high

heat, stirring occasionally, until the relish has thickened, about 30-40

minutes. Stir in remaining 1/2 cup port, Grand Marnier, and the reserved

orange-lemon peel mixture. Cool. Transfer to a serving bowl, cover, and

refrigerate until ready to serve.

 

Relish can be made up to 1 week ahead of time.

 

Source:

" In Style Entertaining "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 200 Calories; trace Fat (1.2% calories

from fat); trace Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

273mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0