Originally featured in the Slow Food Baltimore newsletter, we thought we’d share this ambitious, yet absolutely delicious Fleet Street Kitchen recipe with our followers. If you haven’t checked out Slow Food Baltimore, they are a fantastic organization that hosts many events promoting local farms and the “slow food” movement. Now on to the recipe…
For a novice cook, this recipe may be a bit daunting. But don’t hesitate to just try it out. Learning how to cook is a process and many of the chefs in our kitchen are still learning new things about the art of cooking. They learned by doing, so don’t worry and have fun. If you have any questions, don’t hesitate to leave a comment on this post and we’ll do our best to answer.
For those who aren’t inclined to cook, we hope this recipe will give you a further appreciation of the time and precision that we spend on our food. Of course, if you’ve ever had this soup, you’ll know it’s completely worth it!
Fleet Street Kitchen Pumpkin Soup with Nutmeg Marshmallow and Pumpernickel Crumble
- 4 oz butter
- 1 leek, julienned
- 3 cups peeled and chopped Cheese Pumpkin *
- 1 Butternut Squash, peeled and diced
- Local Honey *
- 1 ½ quarts vegetable stock
- 1 ½ pints fresh pumpkin juice (or additional vegetable or chicken stock)
- Salt and freshly ground black pepper
In a stainless steel pot over medium heat, add butter and let melt. Add leeks and pumpkin; cover with a lid set slightly ajar. Sweat slowly for 15-20 minutes add honey and continue to sweat for an additional (pumpkin should not develop any color and should be 75% cooked at the point). Season with salt; add stock. Simmer for about 20 minutes or until the pumpkin is fully cooked. Cool slightly, then transfer half the soup to a blender. Puree, while adding half the juice or stock, until very smooth. Repeat with remaining soup and juice or stock. Season with salt, white pepper, and butter to taste.
We also add sauteed butternut squash to our soup. To prepare the squash, heat a tablespoon of oil and butter in a 10-inch straight-sided sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes.
*Pumpkin Juice: We create our own at Fleet Street Kitchen by juicing raw pumpkin. If you don’t have a juicer, you could blend and then strain with a fine mesh strainer. By adding additional liquid while pureeing, you get a nice velvet texture to your soup.
*Pumpkins sourced from Pine Grove Farms, located at the Waverly and Fallsway farmers market.
*Honey sourced from Triangular Apiary, located at the Fallsway farmers market.
- 7 oz grams water
- 6 oz sugar
- 1 tsp corn syrup
- 1 oz egg whites
- 3 sheets gelatin
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
In a saucepot, bring ½ of the water, sugar and corn syrup to 248ºF. When this mixture reaches 230ºF, start whipping the egg whites in a standing mixer until foamy. Bloom the gelatin in ice-cold water. When the sugar syrup reaches 248ºF, remove from the heat and stir the gelatin in, until it is fully dissolved. While the mixer is on medium, slowly and carefully pour the sugar syrup into the egg whites.
Once the syrup is added, pour in the remaining water, vanilla extract and cinnamon. Increase the speed of the standing mixer to 9 and whip for about 12 minutes, or until the mixture is at the stiff ribbon stage. Once this texture is achieved, fill a pastry bag fitted with a large circle tip and pipe circles onto a parchment-lined sheet tray that are 3 inches in diameter. (You can use a ziploc bag with a corner cut out if you do not have a pastry bag at home.) Place in refrigerator so marshmallows can set, about 2 hours.
To create the pumpernickel crumble, process toasted dark pumpernickel bread finely in a food processer.
Add micro greens, pumpernickel crumble, pumpkin seed oil and grated nutmeg to bowl. Pour heated soup over ingredients.