Cream of Pumpkin with Maple, Sorrel and Lardons

The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 15th October 2015

Cream of Pumpkin with Maple, Sorrel and Lardons

A delicious Autumn recipe created by renowned Canadian chef and food writer, Philippe Mollé

Ingredients

  • 500g pumpkin (or any winter squash), cut into chunks
  • 1 leek, washed and sliced thinly
  • 45ml olive oil
  • 2 garlic cloves, chopped
  • 2l chicken stock or water
  • 60g fresh pork belly, cut into cubes
  • 60ml pure maple syrup from Canada
  • 60ml single cream
  • 10g sorrel leaves, chopped
  • Salt and pepper to taste

Method

Heat olive oil in a saucepan, add leek and pumpkin. Cook over low heat for 4 minutes.

Add garlic then chicken stock and lightly season with salt.

Cook pumpkin until it breaks apart.

Blend in a food processor.

In boiling water, blanch pork cubes for 3 minutes then drain.

Heat cream with sorrel and pork belly cubes.

Add mixture to cream of pumpkin along with maple syrup and adjust seasoning.

Divide among 4 soup bowls.

Note: increase or reduce the amount of maple syrup to taste. You can also raise the acidity by adding lemon juice.