Chef Eve Aronoff of Frita Batidos and eve: Puree of Curried Roast Pumpkin, Sweet Potatoes and Apples

. October 5, 2015.

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.

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