September 14th, 2008 by ~ 2 Comments

Heirloom Pumpkin with Apple, Sage & Coconut Relish

One style I implement often in my soups is a two-part, hot/cold combination. I start first with the base flavor, and then develop a second addition to be added upon serving. This enables me to incorporate texture that would otherwise be destroyed by prolonged exposure to heat.

A favorite in this style has been our Black Bean & Lime Salsa. We create a pureed base with black beans, onions, garlic & white wine. When it is plated, a scoop of salsa made with diced tomatoes, cilantro, lime juice and zest is placed on the soup. The salsa acts both as a garnish and lends an acidity that compliments the black beans.

With the arrival of heirloom pumpkins, I used the same idea to create a new fall soup we introduced last week. I’d like to share the idea with you to try at home.

Heirloom Pumpkin

In a small stock pot, add:

2 lbs pumpkin flesh, peeled, cut into cubes.1

1 bread&cup cinnamon roll2

Enough water to cover ingredients

Explanation:

1You can use any type pumpkin. I used Rouge Vif d’Etampes, the “Cinderella” pumpkin from our local grower. It has thicker walls and produces a nice flavor. It has a slightly bitter aroma that turns sweet as it cooks. I don’t add any other ingredients because I want to taste pumpkin. The addition of items like onion or garlic can overwhelm the subtlety of the pumpkin.

2The cinnamon roll may seem odd, but it does two things for me. I commonly thicken soups with my day old bread. Since my bread is made with sourdough starter, it imparts a slight tang to the soup. But here in this soup I want a little sweetness and cinnamon spice, as well as thicker body. The cinnamon roll does both.

Simmer the ingredients until pumpkin is tender. Puree the soup using an immersion blender or food processor. Season with salt to taste.

Apple, Sage, & Toasted Coconut Relish

2 apples, peeled, cored and diced.

1 t sage

2 T toasted coconut

Zest and juice of ½ lemon.

Combine ingredients together in a bowl and let marinate for 15 before serving.

Serving suggestion:

We serve our soups with a seasoned crostini (toasted bread). You can float the crostini on the soup and ladle the relish on top.

2 Responses

  1. jake rhymes with cake says:

    hey there!

    i don’t know if you will remember this or not, but im the guy who posted about starting to make artisan cheeses. you mentioned that i should try my hand at mozzarella and to bring in a sample when i have some…

    well, last night i mastered the process and have a pretty stellar pound of mozzarella (or at least that’s what my circle of friends [aka: tasting panel] said).

    if you’d like to try it out, let me know. i’ll have some free-time between in the afternoon and evening between classes tomorrow.

    jake

  2. Watchman says:

    jake

    bring some in sometime. i’m usually in the store every morning but monday