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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 pounds sugar pumpkin, peeled, seeded, cut into 1" dice 2-3 cloves elephant garlic, cloves cut into quarters 5 ounces large white Spanish onion, chopped in 1" cubes 35 ounces chicken stock, strong & good quality (alternative: roasted vegetable stock) 10 ounces whipping cream (optional) 10 leaves fresh basil, cut julienne Salt to taste White pepper to taste 4 ounces Salt Spring Island Goat Cheese or similar smooth goat cheese 2 ounces olive oil Instructions: Roast pumpkin, onions, and garlic in a heavy roasting pan with a little olive oil. In a heavy soup pot, place the roasted items and turn to medium heat. Add most (three quarters) of the chicken stock and simmer for up to 45 minutes, until fully cooked. Place in a food processor and blend until smooth. (Cover with a towel to protect against splattering.) Blend in small amounts of the cheese along with the cream if desired. Adjust thickness with leftover stock. Add more cream if desired and finish seasoning with basil, salt, and pepper. Serve hot, with fresh, warm pumpkin pretzels or your favorite country bread. To serve in a whole baby pumpkin: Cut off the top evenly and remove insides until smooth. Trim bottom so it sits level. Lightly season inside of the pumpkin with salt and pepper. Bake in a warm oven to heat the flesh through, but do not fully bake. Remove from oven and pour in hot soup. Garnish on under liner with warmed herbs and dried flowers. |
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