Recipe for October 11, 2009
Bread & Cup Long Island Cheese Pumpkin Soup
Kevin Shinn, owner and chef at Bread & Cup prepared a wonderful fall soup last week for the market. Many shoppers asked for the recipe. Here, in his own words, is the recipe. The Squash Swirl Soup and Caramel recipes are from Bread & Cup.
In a stock pot add:
Flesh of 1 medium sized Long Island Cheese pumpkin*, cut into 1" cubes
Two-day old Bread & cup cinnamon rolls
Fill with water to cover
Simmer until pumpkin falls apart (about 45 min)
Puree with immersion blender or food processor
Season with salt to taste
Yes, it's that simple. The type of pumpkin makes a difference and that Long Island Cheese is a good one. The cinnamon roll does add a little body and spice. No cream or dairy. There are eggs in the cinnamon roll, else it would be vegan.
Squash Swirl Soup
Split squash in half, scoop out seeds. Place baking pan and bake for at least an hour at 400 degrees or until tender. Scoop out squash into separate containers.
Dice and sweat onions and garlic, divide evenly into two small stock pots. Place acorn squash into one pot, butternut into the other. Add a quart or so water to each and bring to a simmer. Puree each with an immersion blender or food processor. Smooth with a little fresh cream, season with salt and cinnamon to taste.
Kevin’s Caramel Sauce
Ratio: 1½ qt. 3 qt.
White sugar 100% 2 cups 4 cups
Water 50% 1 cup 2 cups
Corn Syrup 5% 2 T 4 T
Whole Cream 100% 2 cups 4 cups
Dissolve sugar in water with corn syrup in heavy cooking pot. Heat to boiling. Once it boils, do not stir. Heat mixture to 360° or until first sign of smoke. It should turn amber in color. Carefully stir in cream, beware of steam and angry heat. Splattered hot sugar can cause serious burns. Reheat until smooth and dissolved. Remove from heat and cool.
* Ingredients can be found at the market
Visit our web site at www.oldcheneyroadfarmersmarket.com for more recipes.