Spiced Pumpkin Crema
This dish from Chef Jordan C. Mackey is an homage to San Antonio's Spanish roots...a toasty, smoky soup that goes down smooth and warms the soul!
Ingredients
- 1.5 lb Parsnips peeled and chopped
- 1.5 lb Cinderella pumpkin flesh cubed
- 1 lb shallot sliced in rings
- 3 Granny Smith apples peeled and chopped
- 2 qts light chicken stock or vegetable stock
- 2.5 cups apple cider
- 1 bottle hard cider
- 2 cups heavy cream
- olive oil as needed
- 1 stick butter
- 2 T brown sugar
- 1 T honey
- ½ t pumpkin pie spice
- 4 bay leaves
- pumpkin seeds toasted
- flour for breading
- 1 egg for breading
- ¼ cup milk
- 1 lemon juiced
- Salt and pepper to taste
Instructions
- In a large mixing bowl combine pumpkin, parsnip, apples, and most of the shallots ( reserving about 10 rings for garnish).
- Toss a little olive oil in and season with salt and roast at 425 until lightly golden brown.
- Transfer to a soup pot and add hard cider, boil off alcohol.
- Add apple cider and simmer until cider reduces significantly.
- Add stock, sugar, honey and spice and simmer for 20 – 25 minutes.
- Transfer soup into a high speed blender and blend to desired level of smoothness.
- Return to the stove and add heavy cream, and adjust seasoning with salt and lemon juice, and whisk in the stick of butter a little at a time.
- Toss pumpkin seeds with a little olive oil and salt and toast in the same 425 oven for about 5 – 7 minutes.
- Bread remaining shallot rings and fry until crispy (optional).
- Sprinkle soup with toasted pumpkin seeds, and garnish with a few crispy shallot rings.
Tried this recipe?Let us know how it was!