Healthy holiday recipes: Cinderella Pumpkin Bisque

Chef Parind Vora, from Restaurant Jezebel, to show us how to prepare a tasty holiday recipe.

Recipe: Cinderella pumpkin bisque with black winter truffles & grilled Andouille sausage

Ingredients

• 3-4 lbs. Whole Cinderella pumpkin
• Plugra or any good, fresh butter (Greek preferred)
• Olive oil
• 1/2 gallon heavy cream
• 1/2 gallon brewed regular black tea (like for iced tea)
• 8 cloves whole peeled garlic sliced very thinly
• 2 peeled and finely diced shallots
• 2 big pinch garam masala
• 2 big pinches coarse ground black pepper
• 6 whole bay leaves (fresh if possible)
• 1 small rutabaga (peeled and finely diced, almost minced)
• Winter truffle peelings or white truffle oil
• 1/2 cup raw local honey
• Andouille sausage or preferred sausage

 Directions

1. Cut, seed and dress pumpkin with olive oil, salt and pepper to taste. Roast in a 350-degree oven until soft. Scoop out into a bowl.
2. Sauté shallots, rutabaga and garlic in a little butter and olive oil in a large pot over medium high heat. Add the scooped pumpkin pieces and heat through and allow caramelizing slightly.
3. Puree the contents of the pot in a blender until smooth and add back into the original stockpot and heat through.
4. De-glaze the pot with brewed tea and reduce by 50-60%.
5. Add 2/3 of the cream, bay leaves and the local honey.
6. Reduce the mixture by 50% or until the mixture will nappe the back of a spoon pull out all the bay leaves and add salt and garam masala to taste. Let sit over night for the flavors to develop.
7. Bring the soup to a gentle boil. While the soup is heating, sauté the Andouille sausage in a little oil with mustard seeds (they will pop) and keep warm.
8. Pour the soup into a wide mouth bowl. Put the truffle in (or shave fresh on top) add the sautéed Andouille sausage and serve immediately.