I was wondering what to do with my beautiful sage green princess pumpkin after both Halloween and Thanksgiving had passed, when I remembered a recipe I saw for Pumpkin Bisque with Foie Gras and White Truffle Oil.  Though I modified the recipe here and there, I was thrilled with the result.  Since I generally do not measure seasoning, and the measurements listed are a guess of what I actually used, you’ll need to adjust to your own taste.  

The recipe was quick and easy to prepare, once the pumpkin was peeled and diced (that was the most time consuming part).  The seared foie gras and truffle oil add a layer of complexity to the soup, though it could be enjoyed without the foie gras or truffle oil.  

Here are the basic ingredients:

4 tablespoons unsalted butter

2 leeks, sliced 

3 cloves garlic, smashed

8 cups diced peeled pumpkin (or use another winter squash)

1 bay leaf

1 teaspoon thyme leaves

1 teaspoon rosemary

1/2 teaspoon chipotle chili powder 

1 teaspoon ground cumin 

6 1/2 cups chicken stock (store bought is fine)

1 14 oz. can coconut milk 

1 tablespoon sea salt

freshly ground pepper to taste

3 tablespoons brandy or cognac 

1 lb foie gras cubes or  8 pieces of flash frozen portioned foie gras 

2 teaspoons White Truffle Oil or Black Truffle Oil

Melt the butter in a medium soup pot.  Add leeks and garlic and cook over medium heat until soft, about 10 minutes.  Add the diced pumpkin, herbs and spices, salt, pepper and chicken stock.  Bring to a boil, then cover pot and reduce heat to low.  Simmer for about 20 minutes or until the pumpkin is tender.

Remove the bay leaf.  Add the coconut milk to the soup and puree in a blender.  Return the pureed soup to the pot and add the brandy.  Adjust the seasoning the taste.  Keep warm on stove.

Heat a heavy saute pan on medium high heat.  Season the foie gras with salt and fresh ground pepper.  Sear the foie gras cubes, or foie gras medallions on all sides until brown outside, but just cooked inside (still pink, but not raw).  

To serve, pour the soup into warmed soup bowls, top with a drizzle of truffle oil, then place the foie gras cubes or medallion on the top of the soup.

http://www.enjoyfoiegras.com/products/truffles/mpfrwhtruf2.html This video shows a fresh white truffle from Alba Italy being shaved over a steaming plate of homemade pasta. This truffle recipe is easy and delicious!

The aroma of fresh white truffles will fill a room with heavenly fragrance! White truffles from Alba Italy hasve an intense earthy flavor with a hint of pepper and garlic. 

Shave raw white truffles on pasta, risotto, salads, eggs, sauces, or with poultry or other white meats such as rabbit or veal. White truffles also pair well with hard Italian cheeses, proscuito and salami.

http://www.enjoyfoiegras.com/products/truffles.html Learn about Italian white truffle mushrooms: how to prepare, serve and store fresh white truffles properly.

The aroma of fresh white truffles will fill a room with heavenly fragrance! White truffles from Alba Italy hasve an intense earthy flavor with a hint of pepper and garlic. 

Shave raw white truffles on pasta, risotto, salads, eggs, sauces, or with poultry or other white meats such as rabbit or veal. White truffles also pair well with hard Italian cheeses, proscuito and salami.

http://www.enjoyfoiegras.com/products/truffles.html Fresh Burgundy truffles are more flavorful and aromatic than summer truffles, but not as robust in flavor as Perigord black truffles or white truffle mushrooms.

Fresh Burgundy truffles arrive from France weekly from mid September through mid November. Burgundy truffles have a delicate but distinctive hazelnut flavor and an intense aroma. They are more flavorful and aromatic than summer truffles, but not as robust in flavor as Perigord winter truffles.

Slice truffles very thin and add to sauces and salads. Burgundy truffles are best served raw or slightly warmed.

The fresh Burgundy truffles shown in this video are available for purchase on our website:

www.mirepoixusa.com