Pumpkin Soup With Cranberry Compote And Roasted Chestnuts Recipes

Steps:

• Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.
• In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.

Steps:

• Prepare the Pumpkin Soup: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Coat each with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.
• Meanwhile, melt remaining 3 tablespoons butter in a Dutch oven over medium heat. Add onions; cook until translucent. Add garlic, curry, and nutmeg; cook, stirring frequently, for 2 minutes. Set aside.
• When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into Dutch oven. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes.
• Prepare the Cranberry Compote: In a medium saucepan, combine 1 cup water, cranberries, sugar, zest, and salt; bring to a boil over medium-high heat. Reduce to a simmer, cooking until it reaches a jam-like consistency, about 20 minutes.
• Prepare the Roasted Chestnuts: Heat oven to 400 degrees. Place chestnuts on a baking sheet; roast until shells split, 5 to 10 minutes. Let stand until cool.
• Shell nuts, and slice thinly. Melt 2 tablespoons butter in a medium skillet over medium heat. Add chestnuts, and cook until browned over low heat. Drain on a paper towel-lined plate.
• Blend soup using an immersion blender or in batches in a blender. Over a large bowl, strain through a fine mesh strainer; set strainer over pot, strain again. Whisk in cream, and season with salt and pepper.
• To serve, ladle soup into warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately.

Steps:

• Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
• In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
• Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
• Reduce the heat to medium and simmer 30 minutes.
• Remove from heat and puree or blend until creamy.
• Add the cream and the cranberries with the soaking liquid.
• Season with salt and pepper and stir well.