Savory Pumpkin Pie Soup with Cinnamon Marshmallow

Savory Pumpkin Pie Soup

  • 3 Pound roasted pumpkin flesh (approximately 1 medium sized pumpkin)
  • 8 Ounce diced onion
  • 4 Ounce diced celery
  • 4 Ounce diced leeks, white only
  • 2 Tbsp thinly sliced garlic
  • 2 Ounce unsalted butter
  • 1 Gallon water
  • 0.5 tsp freshly ground nutmeg
  • Salt to taste
  1. Sweat the onions, garlic, celery and leeks in a pot with butter until translucent.
  2. Add the pumpkin, water and sachet and simmer until all flavors are infused and vegetables are tender.
  3. Remove sachet and strain the solids reserving the liquid.
  4. Puree the solids with enough liquid to achieve desired consistency.
  5. Season soup with nutmeg and salt.

  • 0.5 Tbsp clove
  • 2 whole star anise
  • 1 cinnamon stick
  • 2 allspice berry
  • 5 black peppercorns
  • 1 Ounce fresh ginger root

Cinnamon Marshmallow

  • 1.75 Tbsp liquid glucose
  • 3 cinnamon sticks
  • 7 Ounce powdered sugar
  • 1.75 Tbsp ground cinnamon
  • 1.75 Tbsp water
  • 7 Ounce sugar
  • 1 egg white
  • 4 unflavored gelatin sheets
  1. Bloom gelatin in ice water
  2. Combine the glucose, water, sugar and cinnamon sticks in a saucepan and heat to 238 degrees.
  3. Remove the gelatin from the ice water and carefully melt over low heat.
  4. In a standing mixer, whip egg white to stiff peaks and slowly add the syrup.
  5. Once all the syrup incorporated and the meringue is fluffy add the melted gelatin.
  6. Dust a parchment paper lined 1/4 sheet tray with 50 grams of powdered sugar and pour the meringue onto the pan, gently tapping it to release any air bubbles.
  7. Combine the remaining powdered sugar with the cinnamon powder and dust the top of the marshmallow.
  8. Allow to cool and cut with a ring cutters or any other desired shape.

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