Pumpkin Soup with Fig Quenelles and Prosciutto

By akselden

Ingredients

• Soup:
• 1 buckskin pumpkin or 2 small pie pumpkins or an equivalent amount of butternut squash (about 3 pounds total)
• 3 medium onions, thinly sliced
• 1 tablespoon fresh ginger, chopped
• 4 tablespoons butter
• 1 quart chicken stock
• 1 cup heavy cream
• Salt, brown sugar and freshly grated nutmeg to taste
• Cayenne pepper of necessary
• Four thin sliced prosciutto, julienne
• Fig Quenelles:
• 12 dried figs, stems removed
• 1 tablespoon dark rum
• 1 cup heavy cream, whipped

Preparation

Step 1

Preheat oven to 350 degrees F. Slice the pumpkins or squashes in half and place cut side down on a sheet pan with just enough water to cover the bottom of the pan. Bake for about an hour, or until a knife passes through easily. During cooking, add hot water to the pan as needed to prevent the bottom of the pumpkin from burning.

Meanwhile, cook the onions, ginger and butter over very low heat in a heavy pot large enough to hold the finished soup. Cook the onions gently for about 50 minutes, until reduced in bulk, and be very careful not to let them burn.

Scoop out the cooked pumpkin and add to the cooked onion mixture. Add the chicken stock and bring to a simmer. Puree the soup in small batches in a blender, then return it to the pot. Add the cream and reheat. If it's too thick, add more chicken stock until you reach the desired consistency.

Season with salt, brown sugar and nutmeg, to taste, plus a little cayenne if desired. For a more pronounced ginger flavor, bundle some chopped fresh ginger in cheesecloth and squeeze its juices into the soup.

When ready to serve, divide the quenelles among the bowls of soup and garnish with a sprinkling of julienne prosciutto.

Fig Quenelles:

Cook the figs slowly in just enough water to cover them, until only one teaspoon of the liquid remains, about 30 minutes. Puree the figs and remaining liquid, along with the rum, in a food processor until smooth. Allow the puree to cool to room temperature before gradually folding in the whipped cream. Chill this mixture until you're ready to use it.

Form 24 to 36 quenelles, shaping them between two demitasse spoons.