Recipe - Roasted Pumpkin Soup With Crispy Duck Confit Relish

3 cup Peeled; minced pumpkin
(1/4" dice)
Drizzle of olive oil
One fourth cup Steen's 100% Pure Cane Syrup
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Butter
1 cup Julienned onions
1 teaspoon Chopped garlic
2 Bay leaves
4 cup Chicken stock
1 teaspoon Ground cinnamon
One fourth teaspoon Freshlyground nutmeg
1 cup Heavy cream
One fourth cup Smooth peanut butter
2 tablespoon Chopped chives
2 cup Shredded Duck Confit; see *
Note
One fourth cup Roasted pumpkin seeds

* Note: See The "Duck Confit" recipe which is included in this collection.

Preheat the oven to 400 degrees. Toss the minced pumpkin in olive oil and
cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a
parchmentlined baking sheet. Roast for 15 to 20 minutes or until tender.
Remove from the oven and cool. In a large saucepan, melt the butter. Add
the onions and saute for 6 to 8 minutes, or until caramelized. Season with
salt and pepper. Add the garlic, bay leaves, and stock. Stir in the
pumpkin, cinnamon, and nutmeg and bring to a boil. Reduce to a simmer and
cook the soup until the pumpkin is very tender, about 25 minutes. With a
handheld blender, puree the soup until smooth. Slowly whisk in the cream.
Whisk in the peanut butter. Reseason with salt and pepper if necessary.
Simmer the soup, stirring occasionally, for 15 minutes. Remove from the
heat and ladle into shallow bowls. In a small mixing bowl, combine the
chives, Duck Confit and pumpkin seeds. Mix well. Garnish each soup with the
relish. This recipe yields 4 cups of soup.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1B76 broadcast 10311998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11021998

Recipe by: Emeril Lagasse

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