Kabocha Pumpkin Veloute

Kabocha Pumpkin Veloute

1 medium kabocha pumpkin

2 yellow onion, chopped

3 stalks celery, chopped

3 carrots, chopped

1 gallon apple cider

1 bay leaf

1 allspice berry

1 tsp cinnamon

dash of maple syrup

salt and pepper

2 cups heavy cream

Method:

Split kabocha pumpkin in half, remove seeds and rub with oil, salt and pepper.  Roast at 300 degrees in oven for one hour.  Allow to cool at room temperature and remove skin from pumpkin. 

While the pumpkin is cooking, gather your mise en plas.  Prep the vegetables, season with salt and pepper  and sauté on medium heat until tender and opaque, stirring frequently.  Add apple cider and heat to just below a simmer.  Add squash when ready and continue to heat until liquid is reduced by half. Adjust seasonings and place in blender and puree until smooth.  Return pumpkin to pan and add heavy cream, heat to a boil, taste and adjust seasoning accordingly.  Serve with spiced whipped cream for ganish.