Created by Chef Dennis Williford on behalf of Easy Leaf Products
- 1 medium size pumpkin
- 1 medium size butternut squash
- 2 acorn squash
- Celery (2 stalks cut into chunks)
- Medium size carrot (cut into chunks)
- 1 medium size Spanish onion
- 1 orange, ½ lemon
- 2 granny smith apples
- Fresh herbs (we used thyme, bay leaf, parsley, rosemary & chives)
- Whole cinnamon stick
- Pinch of cumin (add vindaloo x-hot curry powder for heat & more depth of flavor, optional)
- Chicken stock approx. 64oz. (vegetable stock can be used)
- 1 stick of butter & oil to drizzle on vegetables during
- Salt & pepper (we used white pepper)
- Sour cream or crème fraiche (optional)
- Chives for garnish, and Easy Leaf for that decadent garnish
Procedure:
Cut veggies and fruit in half, rough chop herbs drizzle with a little oil, place in cinnamon stick, (place all veggies & fruit face down) cover with foil and cook in a preheated oven at 400 degrees until done. (About 45 – 50 mins.) Scoop out all the flesh from the pumpkin etc. Squeeze the oranges and lemon and all its flesh into the same bowl. In a blender combine all the other roasted elements with the pumpkin and squash, adding stock. Blend until smooth, push through a chinois or sieve. Return to a pot while still warm on a very low flame; add in butter and heavy cream. Blend and season to taste adding salt, pepper and cumin. Continue to simmer to a lazy bubble about 10 mins.
