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Soup: Orange Coconut Pumpkin Cream Soup




Source of Recipe


Chef Eric


List of Ingredients




¼ cup butter
1 sliced onions
4 large potatoes, peel and sliced
3 lb diced pumpkin, skined & seeded
Zest and juice of 3 oranges
8 cups chicken or vegetable stock (recipe below for chicken stock)
1 cup coconut cream
Salt and white pepper





Recipe



Heat the butter in a saucepan, add the onions and sweat them without colors. Add the pumpkin and continue to sweat on a low heat for a few minutes avoiding any colors. Add orange juice, grated zest, potatoes and stock. Cook the soup on medium heat for 1 hour. Season as you wish with salt and pepper.

When the soup is cooked, make sure the vegetables are well done, process it in a blender until smooth. Transfer in clean pot, bring to a boil and add cooconut cream.

Serve in hot soup plates and you could garnish with a little bit of fresh parsley.

For Halloween presentation:
Cut the top part of a pumpkin, one with a flat base to have it stable. Remove the seeds and fibbers by scraping the inside to have it smooth. Serve the soup inside the pumpkin with some dots of coconut cream and chopped parsley.

CHICKEN STOCK---
1 tablespoon of butter
1 1/2 tablespoons of vegetable oil
4 lbs of chicken bones
3 1/2 quarts of cold water
1 teaspoon of rock salt
1 small carrot
1 leek (white part only)
1 celery stalk
1 onion
1 sprig of thyme
4 small bay leaves
2 sprigs of parsley, with leaves
12 black peppercorns
1 foot of butcher's string
1 cheesecloth (8 inches x 8 inches)

Make sure that the chicken bones are fresh, pink and shiny. Remove the excess fat from the bones. Rinse them under cold running water for 10 minutes. Prepare a small vegetable Mirepoix, peel the carrot, wash and cut the vegetables into cubes, 1 inch thick. Prepare the Bouquet Garni; place the bay leaves, thyme, parsley and black peppercorns, on a piece of cheesecloth. Fold it into a small bundle and tie it with a double knot.

Cook the Chicken Stock:

Strain the bones. In a stockpot heat the butter and vegetable oil on low temperature. Add the small Mirepoix of vegetables. Sweat for 10 minutes on low heat. Add the chicken bones, Bouquet Garni, and salt. Cover with cold water.

Make sure that all the ingredients are completely covered with liquid. Stir and bring to a boil on high heat. When the stock begins to boil, reduce the heat and simmer. After 5 minutes, skim the surface of the stock to remove any foam. Continue to cook for about 2 hours, frequently skimming excess foam and grease from the surface.

After cooking, strain the chicken stock through a fine strainer. Cool and refrigerate overnight. When the stock is cold you can remove the excess fat more easily.

Optional: Add mushroom trimmings to enhance the flavors!