S E R V E S 6 – 8
Extra virgin olive oil
Salted butter
1 large Spanish onion, fine julienne (about 2 cups) Kosher salt
Freshly ground black pepper
1 large pie pumpkin, cut into wedges (about 2 pounds)
1–11⁄2 teaspoons, or to taste hot curry powder* – good quality or mix yourself
2 large sweet potatoes, cut into large cubes
2 large Granny Smith apples, sliced
3 cups Vegetable Stock or Chicken Essence stock or broth (If using canned broth, use College Inn brand.)
2 cups half and half
3⁄4 cup Brown Sugar Spice
2 tablespoons your favorite curry powder
1 tablespoon plus 1 teaspoon sriracha (we use Shark brand)
Rum Macerated Golden Raisins (recipe follows)
1 Combine curry spices and set aside.
2 Preheat oven to 475ºF.
3 Sauté onions in olive oil in large non-reactive saucepan until very soft – season with kosher salt and pepper.
4 Sprinkle pumpkin wedges generously with olive oil, kosher salt and pepper and roast in oven until soft and starting to brown and blister. Remove from oven and scoop flesh from skin.
5 Roast sweet potatoes as you did the pumpkin above.
6 Sauté apples with small amount of olive oil and butter in large sauté pan – season with 1 teaspoon of the Curry Spice.
7 Purée pumpkins, sweet potatoes, apples, and onions in batches in food processor.
8 Combine purées in large, non-reactive stock pot. Add chicken stock or broth, Brown Sugar Spice, sriracha, Curry Spice and kosher salt and freshly ground black pepper (to taste) and bring to a sim- mer.
9 Add half and half and continue to simmer until purée thickens slightly.
10 Adjust seasonings generously to taste.
11 Garnish with zest of oranges and chopped golden raisins tossed with dark rum.
R U M M A C E R A T E D G O L D E N R A I S I N S
1⁄2 cup golden raisins, rough chop
2 tablespoons dark rum
Zest of one orange
Toss the zest of oranges and raisins in the dark rum and let rest for at least 30 minutes.
