Name: Canadian rescue pumpkin soup by Matt Preston
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 40g butter; 54.60 gm olive oil; 2 onions, chopped; 3 cloves garlic; 1 leek, washed, sliced; 1 stick celery; 1 bay leaf; 3 litres water; 1kg pumpkin, peeled, cut into chunks; 3 potatoes, peeled, cut into chunks; 6 stalks parsley, chopped; 20g butter, extra; 18.20 gm olive oil, extra; 8 shallots, chopped; 175g bacon, cut into little squares; 250.00 ml sherry; 168.75 gm maple syrup; 2.50 gm paprika; Pinch ground cinnamon; 20g butter; 20 small sage leaves; 20 nasturtium flowers, assorted size (optional); 111.38 gm maple syrup; Zest of 1/2 lemon

Canadian rescue pumpkin soup by Matt Preston

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Upgrade classic pumpkin soup with a Canadian twist of crispy bacon and sweet maple syrup.

Ingredients:

40g butter
54.60 gm olive oil
2 onions, chopped
3 cloves garlic
1 leek, washed, sliced
1 stick celery
1 bay leaf
3 litres water
1kg pumpkin, peeled, cut into chunks
3 potatoes, peeled, cut into chunks
6 stalks parsley, chopped
20g butter, extra
18.20 gm olive oil, extra
8 shallots, chopped
175g bacon, cut into little squares
250.00 ml sherry
168.75 gm maple syrup
2.50 gm paprika
Pinch ground cinnamon
20g butter
20 small sage leaves
20 nasturtium flowers, assorted size (optional)
111.38 gm maple syrup
Zest of 1/2 lemon

Instructions:

Combine butter and oil in a large, heavy pot and melt together.
Sauté the onions, garlic, leek, celery, and bay leaf until they are soft, approximately 10 minutes.
Continuously stir while incorporating the pumpkin, potato, parsley, and water. Allow it to simmer until it reaches a soft, mushy consistency.
Mash the vegetables into the flavorful liquid generously seasoned to enhance the taste.
As the vegetables soften, sauté the shallots in a generous amount of butter and oil until translucent, then incorporate the bacon.
Deglaze the pan with a splash of sherry once the bacon is cooked but not browned. Allow the alcohol to burn off.
Once the onions turn syrupy, add more sherry and let it reduce. Repeat this process until all the sherry is used. Lastly, stir in one-third of the maple syrup with the final batch.
Add paprika, a generous amount of freshly ground black pepper, and a hint of cinnamon. Cook until fragrant, then incorporate into the pumpkin. Blend the soup with the onions until silky smooth.

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