Saturday 6 November 2010

American Cousins



Now, I know you American ladies do not need this recipe, but thought us cookerettes from the other side of the Big Pond might like to get in the mood with this recipe from The Jewels of New York (the young couple who will be leading a cooking workshop for us in April next year). Thought I might substitute Butternut Squash for the Pumpkin.... and leave out the bacon, of course - is that a big mistake?

Roasted-Pumpkin Soup with Apples and Bacon

serves 2


2 pound pumpkin, such as cheese pumpkin

1/4 onion, cut into small dice

1/4 carrot, cut into small dice

1/4 rib celery, cut into small dice

1/4 tart apple, such as Granny Smith, peeled, cored and cut into small dice

2 garlic cloves, finely minced

2 bacon strips, cut into lardons

1/3 cup dry white wine

2 cups canned low-sodium chicken broth or homemade stock

1 teaspoon dried sage

2 bay leafs

1 tablespoons butter, softened

salt

fresh-ground black pepper


Cut out a lid around the stem-end of the pumpkin and set aside. Scrape out and discard the seeds and strings. Put pumpkin on a baking sheet along with the lid. Rub the pumpkin flesh with butter, salt, pepper and garlic. Set aside.

Preheat oven to 350 degrees F.

In a large oiled pot over moderate heat, add the bacon and cook until crisp and browned. Then add in the onion, carrot, celery, and apple and cook, stirring occasionally until vegetables have softened, about 10 minutes.

Stir in wine, broth, sage, and bay leafs. Season with salt and pepper to taste. Fill the pumpkin with the broth mixture. Roast until flesh is soft when pierced about 30-45 minutes.

To serve, top pumpkin with the lid. As you serve scrape the flesh from the sides into the broth and ladling it into bowls.


Ooo.... hope you all have a great Thanksgiving, by the way!

5 comments:

  1. YUMMMMM!
    That sound fantastic!
    Try it once without the bacon and see what it might need added to it. The bacon adds a smokey flavor - very "Fall" - but you will taste what might be missing. I bet it will be just fine without it.
    I can't wait to try it!
    My mom wil be here for Thanksgiving and we are going to be with friends. This will be a great thing to take.

    Thanks Katie!

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  2. That looks so great, I might even have to bypass my no bacon rule. Yum. Was that actually created in your kitchen and not in a magazine?

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  3. IT SURELY LOOKS FABULOUS! AND IF IT TASTES ANYTHING LIKE IT LOOKS IT WILL BE A SEASONAL DELIGHT KATIE!
    XX
    DI

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  4. I have followed your blog for ages secretly. Have to admit that every time I see a new post I wish so much that I could join you all! Oh, what a wonderful group of women you are.

    Thanks for this recipe which I am going to try right away. There is a similar but different one in Dorie Greenspan's new cookbook "Around My French Table." She suggests filling the pumpkin with a rice or breadcrumb mixture.

    Greetings from the Pacific Northwest, where you have at least one very admiring kindred spirit peeking at you from the outside. Much happiness!

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  5. Bless! Hello Sharon, Di here - lovely for us all to have another kindred spirit!!
    xx
    di

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