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Roasted Pumpkin Soup With Crispy Duck Confit Relish

Courses: Soup
Serves: 4 people

Recipe Ingredients

3 cups 438g / 15ozPeeled, diced pumpkin - (1/4" dice)
  Drizzle of olive oil
1/4 cup 82g / 2.9ozSteen's 100% Pure Cane Syrup
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlButter
1 cup 62g / 2.2ozJulienned onions
1 teaspoon 5mlChopped garlic
2   Bay leaves
4 cups 948mlChicken stock
1 teaspoon 5mlGround cinnamon
1/4 teaspoon 1.3mlFreshly-ground nutmeg
1 cup 237mlHeavy cream
1/4 cup 49g / 1.7ozSmooth peanut butter
2 tablespoons 30mlChopped chives
2 cups 474mlShredded Duck Confit - see * Note
1/4 cup 27g / 1ozRoasted 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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