Pumpkin Vichyssoise Recipes

ANGIES PUMPKIN VICHYSSOISE

Steps:

• Cut pumpkin into small pieces and roast till both sides are golden.
• Peel potatoes, cut into cubes then place into water with chicken stock and onions.
• Once potatoes are cooked drain liquid stock into a bowl and keep set to the side.
• Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion.
• Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency.
• Add cream to taste then serve.

CLASSIC VICHYSSOISE

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

PUMPKIN CHILE VICHYSSOISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
• Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
• Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
• Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
• Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.

VICHYSSOISE

Steps:

• Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

PUMPKIN CHILE VICHYSSOISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
• Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
• Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
• Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
• Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.

PUMPKIN VICHYSSOISE

Steps:

• Chop onions and garlic and saute in large pan with ghee Add boiling water to pan and crumble in 3 stock cubes Peel pumpkin and cut into small pieces, place in large saucepan Bring back to boil and simmer uncovered for 25 minutes Puree, add cream, salt & pepper Place back on heat to warm up