Pumpkin

Instructions

1. In a medium pot over medium high heat, cook bacon until crispy and cooked through. Remove bacon from pot and place on paper towel lined plate to drain. Chop bacon and set aside.  

2. In a small bowl combine yogurt, honey and cinnamon. Stir well and set aside. Add carrots, onions, celery, jalapeno peppers and bay leaf to pot and sauté until soft and fragrant, about 3-5 minutes. Add garlic, turmeric, salt, pepper and curry powder. Stir all ingredients for 2-3 minutes.

3. Add chicken stock, heavy cream, butter and pumpkin puree. Simmer for 8-10 minutes. Using a hand blender, puree ingredients until smooth.  Season soup with salt and black pepper to taste. Adjust consistency by adding more stock or heavy cream. Strain soup into a serving bowl. Place a dollop of yogurt in the center of soup and top with apple bacon pepper jelly.  Garnish with chives and pumpkin seeds. Drizzle with honey and serve.   

Ingredients
  • ½ c. rendered bacon, diced
  • 1 c. Greek yogurt
  • 1 tbsp. honey
  • 1 pinch of cinnamon
  • 1 large carrot, peeled and diced small
  • ½ yellow onion, peeled and diced
  • 2 stalks of celery, chopped
  • ½ jalapeno pepper, seeded and diced
  • 1 bay leaf
  • 2 garlic cloves, minced
  • 1 tsp. turmeric
  • 1½ tsp. sea salt
  • 1 tsp. black pepper
  • 2 tsp. yellow curry powder
  • 2 c. of chicken stock
  • 1 c. heavy cream
  • 2 tbsp. butter
  • 3 c. fresh pumpkin puree, whole pumpkin, skinned, seeded, (boil with 2 cinnamon sticks and Bay Leaf wrapped with twine)
  • Salt and pepper
  • 1/3 c. Apple Bacon Pepper Jelly
  • 2 tsp. chives, freshly chopped
  • ½ c. pumpkin seeds, cleaned and toasted (optional)
  • 1 tbsp. pure honey
Pumpkin-Curry Soup with Bacon Jelly | 0 Comments
Grandfather Show , Chef Jeff Henderson, Aired on Thu 6/30
Lunch, Soup, Bacon, Pumpkin
The Back Story

Pumpkin-Curry Soup with Apple Bacon Pepper Jelly

½ c. rendered bacon, diced

1 c. Greek yogurt

1 tbsp. honey

1 pinch of cinnamon

1 large carrot, peeled and diced small

½ yellow onion, peeled and diced

2 stalks of celery, chopped

½  jalapeno pepper, seeded and diced

1 bay leaf

2 garlic cloves, minced

1 tsp. turmeric

1½ tsp. sea salt

1 tsp. black pepper

2 tsp. yellow curry powder

2 c. of chicken stock

1 c. heavy cream

2 tbsp. butter

3 c. fresh pumpkin puree, whole pumpkin, skinned, seeded, (boil with 2 cinnamon sticks and Bay Leaf wrapped with twine)

Salt and pepper

1/3 c. Apple Bacon Pepper Jelly

2 tsp. chives, freshly chopped

½ c. pumpkin seeds, cleaned and toasted (optional)

1 tbsp. pure honey

 

WHAT TO DO

1. In a medium pot over medium high heat, cook bacon until crispy and cooked through. Remove bacon from pot and place on paper towel lined plate to drain. Chop bacon and set aside.  

2. In a small bowl combine yogurt, honey and cinnamon. Stir well and set aside. Add carrots, onions, celery, jalapeno peppers and bay leaf to pot and sauté until soft and fragrant, about 3-5 minutes. Add garlic, turmeric, salt, pepper and curry powder. Stir all ingredients for 2-3 minutes.

3. Add chicken stock, heavy cream, butter and pumpkin puree. Simmer for 8-10 minutes. Using a hand blender, puree ingredients until smooth.  Season soup with salt and black pepper to taste. Adjust consistency by adding more stock or heavy cream. Strain soup into a serving bowl. Place a dollop of yogurt in the center of soup and top with apple bacon pepper jelly.  Garnish with chives and pumpkin seeds. Drizzle with honey and serve.   

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Ingredients

·      8 ounces hanger steak, cubed into 1 inch pieces

·      1 yellow onion, chopped

·      1 tablespoon chopped rosemary

·      3 tablespoons extra virgin olive oil

·      1 cup pumpkin, peeled, seeded and cubed

·      1 clove garlic, sliced thin

·      ⅛ teaspoons nutmeg

·      ¼ teaspoon cinnamon

·      4 tablespoons olive oil butter blend

·      2 cup wild rice, cooked

·      1 cup porcini mushrooms, stems removed

·      ½ cup chicken stock

Method

-      Sauté ½ yellow onion with olive oil in a skillet

-      Season steak with salt and pepper and add to pan

-      Add chopped rosemary

-      In a separate pan, heat 2 tablespoons olive oil butter blend

-      Add pumpkin and sauté on high heat to caramelize

-      Add cinnamon, nutmeg, and garlic to pan and continue cooking

-      Add wild rice to pumpkin, stir and remove from heat.

-      Add chopped porcini mushrooms to steak and onions

-      Cook steak and mushrooms until mushroom soften

-      Add chicken stock and 2 tablespoons olive oil butter blend to steak and cook until thickened

-      To serve, spoon steak over pumpkin hash

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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