Yield: 1 servings
|1 medium||Pumpkin; about 4 pounds|
|2 slices||Bacon; diced|
|1 large||Yellow onion; chopped|
|6 cups||Chicken stock|
|½ cup||Heavy cream; plus 1 cup for|
|¼ cup||Orange juice|
|1 large||Pinch freshly grated nutmeg|
|Salt and freshly ground black pepper|
|1||Whole leaves flat-leaf parsley; as a garnish|
|1 tablespoon||Chipotle pepper in adobo sauce|
Preheat the oven to 375 degree. Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin.
Melt remaining 1 tablespoon of the butter in a soup pot over medium heat.
Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot and add the cream, orange juice, and nutmeg. Season to taste with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1tablespoon chipotle pepper. Whip 1cup cream to soft peak. Stir peppers into cream. Ladle the hot soup bowls.
Spoon dollop of chipotle cream into soup.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 816 Calories (kcal); 63g Total Fat; (75% calories from fat); 14g Protein; 32g Carbohydrate; 205mg Cholesterol; 13252mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 1½ Vegetable; ½ Fruit; 12 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9417 Converted by MM_Buster v2.0n.