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      RECIPE TITLE "Pumpkin Soup With Pheasant Breast And Fried Ginger"
    from the book The Kitchen Sessions with Charlie Trotter, Copyright 1999

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yields4 servings time-- difficultymoderate/difficult

    The simple flavors of this soup produce extraordinary elegance. Ginger and dried cranberries accentuate the sweetness of the pumpkin and make the soup nearly pop with flavor, while at the same time they counter the lusciousness of the pheasant. Crispy pepitos add a playfulness that could also be achieved by adding toasted almond or hazelnut pieces. Butternut, acorn, or blue hubbard squash could easily be substituted for the pumpkin, and lobster works nicely in place of the pheasant.

      RECIPE INGREDIENTS

    • 1 small pumpkin (about 1½ pounds), halved and seeded
    • Salt and pepper
    • 3 tablespoons olive oil
    • 12 sprigs thyme
    • ¼ cup Preserved Ginger (see page 211)
    • 2 cups Chicken Stock (see page 201)
    • 3 tablespoons butter
    • ½ cup julienned fresh ginger
    • ½ cup plus 1 tablespoon canola oil
    • 2 pheasant breasts, skin on
    • ¼ cup dried cranberries, chopped and rehydrated
    • ¼ cup pepitos (green pumpkin seeds)
    • 4 teaspoons pumpkin seed oil

      RECIPE METHOD

    METHOD—To prepare the pumpkin: Rub the pumpkin with the olive oil and season with salt and pepper. Place the pumpkin halves upside down on a sheet pan and place 8 of the thyme sprigs under the pumpkins. Add 1/4 inch of water and roast at 350 degrees for 45 to 60 minutes, or until the pumpkins are tender.

    To prepare the soup: Purée the Preserved Ginger and any ginger syrup, the stock, and the pulp from the cooked pumpkin until smooth, and season to taste withsalt and pepper. Cook the mixture over medium heat for 5 minutes, or until warm. Whisk in the butter and season to taste with salt and pepper.

    To prepare the ginger: Place the julienned ginger and 1/2 cup of room temperature canola oil in a small saucepan. Warm the oil over medium heat and cook for 8 to 10 minutes, or until golden brown and crispy. Drain on paper towels.

    To prepare the pheasant: Season the pheasant with salt and pepper. Add the remaining 1 tablespoon canola oil to a hot sauté pan over medium heat. Add the pheasant and cook for 3 to 5 minutes on each side, or until just cooked. Let rest for 3 minutes and then thinly slice. Season to taste with salt and pepper.

    ASSEMBLY—Ladle the soup into 4 shallow bowls. Arrange the pheasant slices in the center and sprinkle the dried cranberries, pepitos, fried ginger, and the remaining thyme leaves around the bowl. Top with freshly ground black pepper and drizzle the pumpkin seed oil around the soup.

    WINE NOTES—A full-bodied, lean Puligny-Montrachet from Domaine Leflaive or Jean Marc Boillot would be a good match with this soup. Their acidity balances the sweetness of the soup, while the oak makes the pumpkin seeds jump out.


    HOT! We recommend:

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    Charlie Trotter's Meat & Game Charlie Trotter's Meat & Game
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