Recipe Database
Pumpkin Soup with Spiced Cranberry Sauce
Pumpkin Soup with Spiced Cranberry Sauce
Serves: 8

From Daniel Boulud Kitchen
2 tablespoons unsalted butter
2 medium leeks, white and light green parts only, trimmed, finely sliced, well washed, and drained
2 stalks celery, trimmed
1 medium onion, peeled and finely sliced Sachet of 2 sprigs flat-leaf parsley, 1 sprig thyme, 1 clove peeled garlic,
1 cinnamon stick, and 3 cloves tied in cheesecloth
1/2 tablespoon DBK Root Vegetable Spice Salt and freshly ground pepper
1 pound butternut squash, peeled, seeded, cut in 1" dice 10 cups (2 1/2 quarts) unsalted chicken or vegetable stock
3/4 cup heavy cream

1. Warm the butter in the DBK 8 Quart Stock Pot over medium-low heat and add the leek, onion, celery, cheesecloth sachet and DBK Root Vegetable Spice; season to taste with salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes, until the vegetables are translucent and tender but not browned. Add the squash, cook 5 minutes more, and then add the chicken stock and cream. Bring to the boil, lower the heat, and simmer for 30 minutes. . 2. Discard the sachet and transfer the soup to a blender. Purée until smooth and adjust the seasoning with salt and pepper if needed. Pass the soup through a fine-meshed sieve and set aside to cool. Cover with plastic wrap and refrigerate until needed. Before serving, bring the soup to the boil. (The soup may be made a day in advance and stored in the refrigerator overnight.) For the Spiced Cranberry Sauce: 1 teaspoon grapeseed oil or other flavorless cooking oil 2 cups frozen cranberries 1 tablespoon sugar or maple syrup Small pinch of ground cinnamon Small pinch of ground nutmeg Small pinch of ground ginger Salt and freshly ground pepper Finely grated peel of 1/2 orange Freshly squeezed juice of 1 orange 1/4 cup water Warm the oil in the DBK 10” Fry Pan over high heat and add the cranberries, sugar, and spices; season to taste with salt and pepper. Sauté, tossing frequently, until the cranberries are glazed. Stir in the orange zest and juice and cook until almost all of the liquid in the pan has evaporated. Stir in the water and bring to the boil. Immediately strain the cranberries through a fine-meshed sieve while hot. Set aside to cool and, if the mixture is too thick to drizzle, stir in a bit of water. To Serve: Ladle the hot soup into 8 warm serving bowls and drizzle the soup with the cranberry sauce. You can also serve with toasted pumpernickel croutons and toasted pumpkin seeds on the side.