1. Place a large soup pot over a medium
flame. Add the 2 tablespoons of olive oil,
bacon or pancetta and the peeled garlic.
Cook until the garlic just turns golden
brown, and then add the chopped onion,
leeks, fennel, carrot and ginger. Stir the
vegetables every minute for about 10
minutes to cook off moisture and acids.
Add the wine and cook until it reduces
2. In a separate pot, bring the chicken stock
to a boil for at least 8 minutes, then add
the stock to the soup pot. Add the pumpkin
flesh and the bouquet garni. Bring the soup
to a boil and reduce heat to a simmer.
Simmer the soup for 30 to 45 minutes.
3. In a blender, purée the soup in several
small batches. Pass the pureed soup
through a fine sieve. Adjust the consistency
of the soup by thinning as necessary with
additional chicken stock or thickening by
reducing over medium heat. At this stage,
the soup may be cooled and stored in the
refrigerator or freezer.
4. To serve, bring to a boil and then reduce
heat to a simmer. Add a tablespoon of
sour cream for each cup of soup (save
about 2 tablespoons of sour cream for
garnish). Season the soup with salt and
pepper. Add cayenne to taste judiciously—
the flavor intensifies over time. Mix the
extra 2 tablespoons of sour cream with a
tablespoon of water and set aside. Arrange
soup bowls on a sheet tray. Place 6 to 8
lumps of seasoned crabmeat in each bowl.
Heat oven to 300 degrees and place the
soup bowls inside for about 2 minutes to
warm them. Ladle the soup into the bowls.
Spoon a little of the sour cream-water
mixture on top of each serving. Garnish with
chopped chives and toasted pumpkin seeds.
Preheat the oven to 375 degrees. Cut the pumpkin into wedges about 2 inches thick
and scrape off the seeds. Arrange the wedges flesh side up on a sheet tray. Rub
the ½ cup of olive oil, cinnamon, powdered ginger, allspice, cloves, nutmeg, fennel
seed and brown sugar on the surface of the pumpkin flesh. Place the pumpkin in
the oven and roast for at least 30 minutes, or until the flesh is tender and the sugar
is caramelized. Remove from the oven and cool for about 20 minutes. Scoop the
cooked flesh from the skin with a large spoon and purée.
HOW TO MAKE THE SOUP
HOW TO ROAST A PUMPKIN
Any large gourd can be
used as a soup terrine; and
smaller pumpkins, such as the Jack-Be-
Little or Baby Bear varieties, can be used
as individual soup bowls, creating a daz-
zling seasonal presentation. To create a
serving bowl from a pumpkin, remove
the top with a sharp knife, hollow out the
inside and steam at 350 degrees for about
30 minutes until the sides are slightly soft-
ened but still strong enough to hold liquid.
(Baking time will be shorter or longer de-
pending on the size and type of pumpkin.)
IT’S A BOWL