Roasted Pumpkin Soup, Smoked Pork, Brown Butter Apples, Pepitos, Creme Fraiche, Micro Cress

douglas_bd

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Seth_Ratner_91225

What'd ya do with the pumpkins?

Matthew_Snyder_68770

Looks super tasty.

douglas_bd

I sliced in half, rubbed in a bit of oil and roasted the pumpkin at 350F for about 3 hours. Then I peeled the skin, netting 980g of pumpkin. This was prepped on Sunday, then vacuum packed for dinner last night. Reheated the pumpkin puree in the circulator with the pork (from the recesses of the freezer), then I pureed in the blender with 300g vegetable stock and 300 g coconut milk, then added salt and maple syrup to taste.

After all that, I'll say that the pumpkin soup didn't have quite the pop I wanted on it's own. Next time I'd probably go with the pressure cooker to hopefully caramelize a bit more than I got from the oven in less time, and hopefully develop a deeper, more pumpkiny flavor. Despite that, the dish worked well as a nice fall dinner.

I don't claim that this was an innovative pairing by any means, but the combination of the pumpkin with the smoked pork was really really nice. All the components played well together.

douglas_bd

Day 2:

Repeat...i.e. leftovers

This was pretty good, so had it a second night in a row with a few tweaks. Cut apples to large dice rather than rings. Sauteed in miso butter rather than brown butter and sage. And dialed back the creme fraiche. All improvements. Also, plated from the center rather than the side. I think I prefer that. Which do you prefer: plate 1 or 2?

anthony_34093

I think I prefer plate 2 as well. Looks more appealing to me personally. Both sound great though.