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White Wine Pumpkin Puree

Source of Recipe

Chef William Woo O'Neill


Recipe Introduction

This puree is the base for the cream of pumpkin soup featured in our Pumpkin Passions session.

List of Ingredients

2 lb. seedless pumpkin, sliced into 2 in. wide strips (peel either before or after baking).
1/2 Fuji or Gala apple, sliced
5 whole cloves
1/2 c. light brown sugar
1/2 small onion, sliced
1 tsp. nutmeg
1/4 tsp. cinnamon
3 Tsp. granualted sugar
fresh majoram sprigs
1 Tsp. ginnger, sliced
1/2 c. white wine


Recipe

In a rosting pan or baking sheet, place pumpkin on the bottom then top with the nest nine (9) ingredients.
Pour the white wine over the top, cover with foil and roast in a 350 deg. oven for about one hour or until the pumpkin is tender.
NOTE: if you feel there is not enough liquid in the pan for roasting, add just enough water to cover the pumpkin.

Remove the pumpkin flesh from the skin (if not peeled prior to roasting).
Place into a food processor, along with apples and ginger. Puree the mixture until desired smoothness.