Cruise ship recipe for:
CREAM OF PUMPKIN SOUP
from:
Chef Sudesh Kishore
Chef Sudesh Kishore of SeaDream Yacht Club who has been with SeaDream Yaht Club since 2001, shares his favorite recipe for CREAM OF PUMPKIN SOUP for the readers of Prow's Edge Cruise Magazine.CREAM OF PUMPKIN SOUP
Ingredients:
1 pound pumpkin, cleaned and without skin (small cubes 1 inch x 1 inch)
2 medium onions, finely chopped
2 medium carrots, finely chopped
1 medium leek, white park only, finely chopped
6 cloves garlic
1/2 gallon vegetable stock
2 cups heavy cream
dash saffron
salt and pepper
olive oil
Garnish:
chopped cooked lobster meat
roasted pumpkin seeds
tarragon leaves
whipped cream
To prepare the Pumpkin Soup:
Bring a soup pot to medium low heat; add a drizzle of olive oil to cover the bottom. Add pumpkin cubes and cook until softened (without caramelizing). Add the onions, leek, carrots and garlic; simmer on low heat for 20 minutes. Add the vegetable stock, saffron and heavy cream; bring to boil. Turn the heat to low and cook slowly for 50 minutes. Use an immersible blender or counter blender and puree the soup. Put the soup through a sieve so it is smooth and creamy. Add salt and pepper to taste.
Garnish:
Place a small dollop of whipped cream in the center of the soup. Add lobster, roasted pumpkin seeds and a tarragon leaf.
For more information about SeaDream Yacht Club visit their web site at http://www.seadreamyachtclub.com
