November 13-19, 2003

food

Pumpkin Soup with Spiced Apple Wontons

Recipe by Peter Dunmire

Ingredients:

• 1 white onion

• 6 shallots

• 4 cups pumpkin, peeled, seeded and cut in 1-inch cubes

• 2 quarts chicken broth or water

• 1 bouquet garni (parsley, thyme, bay leaves and peppercorns tied with string)

• 1/2 cup granulated sugar

• 3 Granny Smith apples, peeled and diced into small cubes

• 1/2 teaspoon cinnamon

• Pinch of nutmeg

• Pinch of powdered ginger

• Pinch of allspice

• 1 cup dry ricotta

• 2 eggs

• 1/4 cup chopped parsley

• 2 finely chopped shallots

• Salt and pepper, to taste

• 1 package round, egg-based wonton wrappers (available at Asian markets)

• 4 cups oil for frying

• 2 cups heavy cream (1/2 cup whipped and set aside)

• Chives, chopped, for garnish

Preparation:

To prepare the soup, in a large saucepan, sweat the onions and shallots until translucent. Add cut pumpkin and just enough chicken stock (or water) to cover the pumpkin and onions. Add the bouquet garni and bring to a boil. Reduce to a simmer and cook until the pumpkin is soft. Remove the bouquet and puree the soup in a bar blender. Pass through a fine strainer and set aside in an ice bath to cool.

To prepare the wonton filling, place a saute pan on the stove on a high flame, add sugar and allow to caramelize. Add diced apples and spices, and cook until the sugar dissolves. Set aside to cool. In a separate bowl, add the ricotta and one egg and whip together. When the apples are cool, add them to the cheese mixture, along with the parsley and shallots and combine, paying close attention to maintaining the integrity of the diced apples. Season with salt and pepper and leave at room temperature.

To assemble the wontons, lay out 12 of the wonton skins and place 1 spoonful of the apple mixture in the center of each. Make an egg wash by mixing the remaining egg with a pinch of salt. Brush the edges of the wonton skins with the egg wash and fold over in half-moons. Brush one of the corners of the half-moon and pulling from the flat side, bring the other corner of the half-moon and pinch it to the corner that's already been egg washed. Heat the oil to 350 degrees in a pan. Fry the wontons until golden brown. Whip half a cup of the cream (do not add sugar). Heat the soup and add the remaining cream, remembering to season again. Pour soup into shallow soup bowls, adding 2 wontons, chopped chives and a small dollop of the whipped cream to each.

Serves 8.