The Ritz Carlton, Half Moon Bay Pumpkin Soup
Roberto Riveros, executive chef of The Ritz-Carlton, Half Moon Bay, F&B efforts, shares this pumpkin soup recipe that is sure to be a fall favorite.
Serves 8
Ingredients
1 ea. sugar pie pumpkin
1 ea. cinderella pumpkin
1 ea. red kuri squash
¼ lb. butter
1 qt. apple juice
¼ tbsp. cinnamon powder
¼ tbsp. nutmeg
¼ cup maple syrup
1 qt. heavy cream
Salt
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Preparation
Clean the pumpkins and cut in half, remove the seeds. Spread the butter on the flesh of the pumpkins, sprinkle the spices and drizzle the maple syrup on top. Roast at 360 F for about 50 minutes or until soft. Scoop out the pumpkin flesh. Using a blender, blend the pumpkin flesh until very smooth, using apple juice and heavy cream to balance the texture. Heat up the soup, add more heavy cream if necessary and season to taste. Finish with toasted pumpkin seed and drops of crème fraîche.
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