icon-location Philadelphia, PA

Nectar Pumpkin Soup

Soups

Serves 8

Ingredients for Nectar Pumpkin Soup

1 small cinderella pumpkin, peeled and rough chopped into 2” pieces (about 2qt)
1 buttercup, butternut, or Kubota squash to equal to 2qt
2 cups celery root
1 leek, rough sliced
1 onion, rough chopped
1 stalk celery, rough chopped
1 carrot peeled and rough chopped
1 lemongrass, bang with the back of knife and leave whole
4 cloves garlic
1 gallon chicken stock
4 oz olive oilv 4 oz Butter
Salt and white pepper

Method for Nectar Pumpkin Soup

• Peel and seed squash and cut into 2” pieces.
• In a hot pot add olive oil and roast squash until light brown. Add the vegetables and sweat down until they are translucent.
• Add the chicken stock. Add the lemongrass whole at the end and retrieve before blending. Simmer for one hour.
• Puree the soup in a blender, finish with butter, season with salt and pepper, then pass through a fine strainer.

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