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Pumpkin Soup

Recipe by Executive Chef Fredy Hernandez,
312-942-1492

Serves: 4-6
Prep time: 45 minutes

Ingredients

2 lbs. pumpkin, peeled and cut into small dice
6 tablespoons olive oil, divided
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
Salt and ground black pepper, to taste
1 cup Spanish onion, diced
2 teaspoons garlic, chopped
3 cups chicken broth
1 cup heavy whipping cream

Relish

2 tablespoons olive oil
2 tablespoons shallots, chopped
1 cup corn kernels
2 tablespoons basil, julienned
1 tablespoon lime juice
Salt and pepper, to taste

Directions

Preheat oven to 400 degrees.

On a cookie sheet, add the pumpkin and drizzle with 3 tablespoons of olive oil, cumin, cayenne, salt and pepper.  Place the pan in the preheated oven and cook 20 to 30 minutes, or until pumpkin is tender

In a soup pot, add 3 tablespoons of oil, sauté onion for 5 minutes over medium flame, add garlic and pumpkin.  Add a little broth to the sheet pan and scrape any brown bits.  Add to the soup pot; then add rest of the broth and bring to a boil and simmer 20 minutes.  Add cream, bring to a boil one more time, puree and serve with the relish on top.

In a sauce pan, add oil and shallots; sauté 1 minute, add corn, sauté 3 minutes, or until corn is cooked.  Remove from heat and add basil, lime juice, salt and pepper and serve over the soup (hot, warm or cold).