From Chef Chris Douglas of Icarus Restaurant. The Mrs. and I attended a gala the other night, and roasted pumpkin soup with white truffle was a passed hors d'oeuvre. After tasting it, I was determined to find a simliar recipe and match it. I've doctored this one a little bit - I needed it to be sweeter than the recipe provided for.
Two Small Pumpkins – Cut in half and seeds/innards scraped out.
Salt
Pepper
2 Tablespoons plus 1 Cup Sugar – I used Splenda
Nutmeg
6 Tablespoons of Butter
2 Onions – Sliced
2 Cloves of Garlic – Minced
6 Cups of Water
1 Tablspoon of Sage
1 Cup of Cream
White Truffle Oil
Directions:
Preheat oven to 400
Melt 3 tablespoons of butter and brush insides of pumpkins with butter.
Liberally sprinkle pumpkin flesh with salt, pepper, 2 tablespoons of sugar and a pinch of nutmeg.
Roast pumpkins outer (round) side down for 45 minutes – half way through turn pumpkins over.
Remove pumpkins from oven and let cool.
While pumpkins are cooling, chop onions and sweat onions and garlic in remaining 3 tablespoons of butter in a large Dutch Oven.
Once pumpkins are cool enough to handle, peel flesh off and add to onion/garlic mixture. When I made this, the pumpkins literally fell out of their skins. Use a spoon to scrape the remaining pumpkin from the skins into the pot. Stir and add 6 cups of water. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
Puree mixture in a food processor. You’ll have to do this in batches. Return creamy mixture to pot and continue to simmer.
Add one cup of sugar/splenda and two more tablespoons of salt and stir. Let simmer for 5 minutes.
Add cream and adjust seasoning as you need it. I had to add extra nutmeg and splenda until I got the right flavor.
NOTE: This soup will seem bland/watery until you add the cream. It all comes together at that point.
Serve with a drizzle of white truffle oil.
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