They Are Eating

Pumpkins are ripe for the picking¿and not just for carving festive jack-o¿-lanterns.

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Sugar Pie Pumpkin Soup

Photo By Drew Altizer

Appeared In
Special Issue
WWD Scoop issue 09/29/2008
“I added little bits of carrots to enhance the sweetness,” says Jonnatan Leiva, executive chef of Jack Falstaff in San Francisco, while whisking a saucepan of sugar pie pumpkin. Leiva says the intense flavor of the sugar pie variety calls out for the soup to be paired with lamb roast “or a nice hardy oxtail fettuccine.” He also suggests adding a pinch of saffron, a culinary detail that he picked up from the Spanish cooks in his family.

Serves 8

3 tbs butter
1 whole yellow onion, chopped
1 tbs cinnamon
3 cups peeled and chopped
sugar pie pumpkin
2 cups white wine
6 cups vegetable stock or
chicken stock
3 cups fresh carrot juice
Salt and pepper to taste
For garnish:
Extra virgin olive oil
Toasted almonds

In a stainless steel pot, melt the butter over a medium flame. Add onion, cinnamon and chopped pumpkin. Let the vegetables sweat for about five minutes. Next add the white wine and reduce the heat to low. Let the wine reduce to about half, then add the vegetable stock. Let the pot simmer for about 20 minutes or until the carrots are fully cooked.

Let the soup cool, then transfer to a blender and add the fresh carrot juice. Blend the soup until it has a smooth consistency. Season with salt and a dash of pepper. Garnish with extra virgin olive oil, toasted almonds and chives.

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