Chef Steven Ariel from Trace Restaurant at W Seattle shows how to make this delicious, healthy and seasonal soup, which is a great use for all the leftover Halloween pumpkins still sitting at your produce store.
Sugar Pie Pumpkin Soup
By Chef de Cuisine, Steven Ariel
Yield: 1 Gal (approx)
5 lb. Pumpkin, peeled and seeded
8oz White wine
1t garlic, minced
2qt Chicken stock or water
1ea Sachet (bay, thyme, black pepper)
Salt & Pepper
Sauté onions and garlic in a small amount of butter. Add white wine, cook to burn off alcohol (approx. 5min) then add pumpkin flesh, sachet, stock, and water. Simmer for 15- 20 minutes then remove sachet, puree in vita mix or blender until smooth. Season with salt.
Note soup may be prepared with any other pumpkin or squash such as kabocha, acorn, or butternut.