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CREAMY PUMPKIN AND DUCK SOUP




Source of Recipe


Executive Chef Louis Spost of Hilton Atlanta (Nikolai's Roof and Trader Vic's) in downtown Atlanta, GA


List of Ingredients




•1 medium pumpkin
•1 lb Diced Smoked cooked Duck
•1 diced white onion
•2 stalks diced celery
•1 diced carrot
•1/2 Gallon Duck Stock(or chicken stock)
•1 dried bay leaveS
•12 black peppercorn
•1 tsp dry thyme
•1/2 tsp nutmeg
•1/2 tsp cinnamon
•2 oz honey
•2 oz brown sugar
•3 whole cloves
•salt and pepper
•4 ounces Heavy Cream

Recipe



Peel and remove seeds from pumpkin. Chop into small pieces and boil until very tender. Drain water from pumpkin. In a medium sauce pan, heat olive oil and saute the onion, carrot and celery until tender. Add bay leaves, black peppercorns and thyme. Add the pumpkin and both. Add nutmeg, cinnamon, honey and brown sugar. Bring to a boil then simmer for approximately 20 minutes. Remove the bay leaf and puree in a blender until smooth. Add the duck, salt, pepper and cream. Simmer for another 15 minutes and serve.

Serves 8-10.