Recipe of the week: “Musque de Provence” Pumpkin Soup

Ingredients (serves 8-10):

3 pounds of fresh Chino Farm’s pumpkin (skin off, seeds removed)
6 tablespoons butter
1 cup chopped onion
1 tablespoon diced fresh garlic
1 tablespoon diced fresh ginger
½ cup flour (all purpose)
1 ½ quarts vegetable or chicken stock
½ cup heavy cream (whipping cream)
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Fresh chervil or chives
Pumpkin seed oil (optional)

Directions:

1. Cut the butternut squash in 1 inch size pieces or smaller chunks
2. Melt the butter in a soup pot and sweat the onions
3. Add the pumpkin, garlic and the ginger
4. Sprinkle with flour and mix well
5. Add the vegetable or chicken stock
6. Bring to boil and simmer until very soft
7. Add the cream, nutmeg and cinnamon
8. Bring again to a boil and purée the soup in a blender
9. Decorate with swirls of light whipped cream and pumpkin seed oil
10. Garnish with chervil leaves or finely cut chives

Thank you to Martin Woesle, Chef de Cuisine at the highly acclaimed Mille Fleurs restaurant in Rancho Santa Fe, California, for the recipe.

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