Pumpkin Pear Soup
Ken Gladysz, Executive Chef at The Hotel Hershey
2 1/2 quarts of vegetable or chicken stock
1 carrot peeled and diced
6 ounces onion, peeled and diced
3 ounces celery, diced
1 clove garlic
1 ounce vegetable oil
3 ounces white wine (Chablis or Chardonnay)
2 sprigs thyme
2 bay leaves
8 black peppercorns
6 parsley stems (if available)
1 oz salt (to taste)
1/8 teaspoon white pepper (to taste)
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
1/4 cup brown sugar
3 ounces maple syrup
1 pint heavy cream
5 pie pumpkins or kabocha pumpkin
2 bosc or anjou pears, peeled and cored
4 thyme sprigs
4 ounces unsalted butter
Salt as needed
1/8 teaspoon white pepper as needed
Cut pumpkins in half and remove seeds. Place cut side up on a 4-sided sheet pan; season with salt and pepper and fill with butter and thyme. Fill sheet pan with water and roast in 280 degree oven for 2 hours. Remove and peel skin off and remove thyme.
Glaze pears with butter, salt and pepper and roast on a separate sheet pan until tender. Cook the following over gentle heat partially covered: carrot, onion, celery and garlic in the oil until tender; add white wine and cook down.
Add vegetable stock and sachet of thyme, bay leaf, peppercorn, and parsley stems. Simmer 15 minutes, add pumpkin and cook another 15 minutes. Remove sachet. Add pears and puree all with submersible blender until smooth.
Season with spices, brown sugar and maple syrup to taste. Add heavy cream to finish and adjust seasoning as needed.
Yield: 1 gallon