Baked Maple Glazed Pumpkin And Pear Soup  

Eganridge Inn & Spa

   Ingredients:  

      1.5 kg/3 lbs Pumpkin, peeled, copped, seeds and pulp removed

       30 g/2 tbsp Butter

        ½ Carrot

       ½ Onion

       1 Sweet Potato, chopped

       2 Pears, Peeled, seeded, chopped

       60 ml/¼ cup Maple Syrup

       1.5 l/6 cups Vegetable or Chicken Stock

       250 ml/1cup Milk

       Puff Pastry Sheet

       Method: 

• In a large pot sauté the onions and carrots in butter until the onions are transparent. Add the pears, the sweet potato and the pumpkin, then glaze with maple syrup for 2-3 minutes. Add the stock and slow boil the soup for about 1 hour.

• Finish with the milk and puree the soup in a blender.  Flavour to taste.

• Cut a circle of puff pastry big enough to cover the soup cup. Pour the soup in the cup. Eggwash the puff pastry on both sides and cover the soup cup with it.

• Bake the soup for about 10 minutes at 400°F or until the pastry is golden brown.

Chef’s note:

This dish would be delicious without the pastry. You could garnish it with toasted pumpkin seeds or toasted almonds… If desired you can spice the soup with a touch of cinnamon or nutmeg!

Recipe courtesy of Executive Chef Steve Moghini, Executive Chef since 1997 at the Eganridge Inn, Country Club and Spa, he continues to create seasonal menus with what nature has to offer. Chef Moghini's style is a reflection of traditional French cuisine spiced with exotic influences. 

Website:  www.eganridge.com