Chef Marco Moreira of Tocqueville Restaurant
– New York, NY
Adapted by StarChefs.com
Yield: 6 Servings
- 2 medium-sized pumpkins
- 1 medium Spanish onion, peeled and diced
- 2 Tablespoons olive oil, separated
- 2 cloves of garlic, chopped
- 1 quart chicken stock
- Salt and pepper to taste
- ¼ pound bacon, diced (optional)
- 1 pound mixed mushrooms (black trumpet, lobster, shiitake
and white button)
- 1 Tablespoon fresh thyme leaves
Preheat oven to 350° F. Cut the top off of one of the pumpkins
and place both pieces in a shallow roasting pan with 1 inch of
water. Cover with foil and roast at for 40 minutes. Remove pumpkin
from oven and let cool. Scoop out flesh of pumpkin with a large
metal serving spoon and set aside.
In a five-quart soup pot, sweat onions with 1 Tablespoon olive
oil. Add garlic and cook for 1 minute. Add pumpkin and chicken
stock. Simmer for 1 hour. Cool and puree in blender or food processor.
Season with salt and pepper.
In a sauté pan render diced bacon. Drain fat and reserve
bacon on a plate lined with paper towel.
Clean the mushrooms. Sauté mushrooms in 1 Tablespoon olive
oil on high heat. Season with salt and pepper.
Cut the top off of the second pumpkin and scoop out seeds. Before
serving soup, place pumpkin in sink and fill with hot running
water to warm your pumpkin.
Heat the soup and ladle into the warmed pumpkin. Garnish with
wild mushrooms and bacon.