Sugar Pie Pumpkin Soup. Candied Pumpkin Seeds, Pumpkin Seed Oil, Fried Sage.
5# Sugar pie pumpkin
1 small yellow onion
3 small celery stalks
1 medium carrot
1 large leek, white only
4 garlic cloves, peeled
2 quarts water or chicken stock
8 tablespoons unsalted butter
½ cup heavy cream
Salt & white pepper
Candied Pumpkin Seeds
½ cup pumpkin seeds
1 cup water
1 bunch sage, leaves picked
1 quart canola or vegetable oil for frying
Peel the pumpkin & split it in half lengthwise. Remove the seeds and cut the pumpkin into a large diced cubes and reserve. Peel and small dice the onion and carrot. Small dice the celery stalk, shallot & cleaned leek. Crush the garlic cloves. In a medium saucepan melt 4 tablespoons of the butter over medium-low heat. Add the vegetables and sauté, stirring occasionally to prevent browning until the vegetables have softened. Add the pumpkin cubes to the vegetables. Add the water or stock and season with salt and pepper to taste. Bring to a boil, then reduce to a simmer and cook until the pumpkin is just tender. Add the heavy cream and the remaining whole butter. Remove from the heat and puree immediately in a blender and strain through a fine mesh sieve. Re-check the seasoning and keep warm.
In a small saucepan add the sugar to the water and stir until dissolved and bring to a boil. Reduce to a simmer and dip the pumpkin seeds into the simple syrup in a fine mesh strainer for one minute, remove from the simple syrup and place on a baking sheet and bake in a pre-heated 350-degree oven for 5 minutes or until browned. Remove, salt the seeds and cool completely.
Fry the picked sage leaves in pre-heated 300-degree vegetable oil in a small sauce pan until the leaves are crispy, and remove onto paper towels to cool. Season with salt.
To serve, re-heat the soup to a simmer, ladle 8 ounces soup into six warmed soup bowls, garnish with the candied pumpkin seeds, fried sage & a drizzle of the pumpkin seed oil.