Duck And Pumpkin Soup Recipes

ROASTED PUMPKIN SOUP WITH CRISPY DUCK CONFIT RELISH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool.
• In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes.
• Remove the bay leaves from the soup, and with a handheld blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper, if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls.
• In a small mixing bowl, combine the chives, duck confit and pumpkin seeds. Mix well. Garnish each soup with the relish.

DUCK AND PUMPKIN SOUP

Steps:

• Remove skin from duck, and cut meat into thin strips.
• Peel Pumpkin and cut into 2cm cubes.
• Combine oil and spring onions in a large saucepan, stir over medium heat for 2 minutes or until softened.
• Add curry paste and stir over heat for 1 minute.
• Add water, sugar, fish sauce, and lime leaves.
• Bring to the boil, reduce heat to low and simmer for 5 minutes.
• Add duck, pumpkin, and tomatoes, cook for 10 minutes or until duck and pumpkin are cooked.
• Add basil and coconut milk, warm through.