Pumpkin Ginger Soup

Pumpkin Ginger SoupServes 6
2 small pumpkins, 2 pounds each (or one 28 ounce can pumpkin purée)
1 large pumpkin (for tureen)
2 cups white stock or chicken stock
1 cup water
¼ cup maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
2 teaspoons freshly grated ginger
1 cup half and half
6 teaspoons raw, hulled pumpkin seeds
1 one pound lobster

Preheat oven to 350 degrees.

Cut the 2 medium pumpkins in half, scoop out the seeds, and place the cut side down on a baking sheet. Bake for 1 hour or until soft. Scoop out the pumpkin flesh into a food processor and purée until smooth. Pour puréed pumpkin into a saucepan and add the white stock, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Taste and adjust seasonings.

Fill a pot fitted with a steamer top with salted water and bring to a boil. Place the lobster in the steamer, cover, and cook for approximately 8-10 minutes until the lobster is just cooked through. Remove and allow to cool.

Crack the claws to remove the meat. Split the lobster tail down the center and remove the meat. Reserve with the lobster claws.

Cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out, scraping out the seeds and checking for holes.  Remove the soup from heat and stir in the half and half.

Divide the lobster meat between 6 warm serving bowls.

Pour the hot soup into the pumpkin tureen and sprinkle with pumpkin seeds before serving. Ladle the soup into the warm, garnished serving bowls.

Copyright Chef Jacques Haeringer, L’Auberge Chez Francois

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