Rouxbe

• 1 pound pumpkin

Place bowl and wire whisk in the freezer.

Preheat oven to 375 F.

Cut the pumpkin into four pieces. Place the them cut side down, on a baking sheet and bake until tender about 30-40 minutes.

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• 1/2 cup whipping cream
• 1 tsp of fresh chopped rosemary (approx)
• Sea salt and white pepper to taste

While the squash is in the oven, prepare whipped cream.

Place a small piece size of parchment paper on a plate.

Remove bowl and wire whisk from the freezer. Add chilled cream into the bowl and whip until stiff. Add rosemary, sea salt and pepper. Form the whipped cream into quenelles using 2 tea spoons or form into mini rugby balls. Place the shaped whipped cream onto the parchment paper and place in the freezer. Leftover whipped cream can be used for other soups or sauces.

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• What is White Pepper?

• 2 T extra virgin olive oil
• 1 large onion, diced

Heat oil in a pot and add onion with a little sea salt and sweat until the onions are soft and translucent. Set aside.

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• 75 grams smoked bacon or pancetta, cut into 1/4 inch strips

In another pan, cook the bacon over low heat until brown but not crispy. Drain over paper towels. Set aside.

By this time, the pumpkin is already tender. Cool the pumpkin slightly. Using a spoon, scrape out and discard the seeds and stringy fiber. Scrape the pulp from the skin. Set aside.

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• What is Pancetta?

• 600 grams cooked chickpeas
• 2 T tomato paste
• 4 cups (or more) chicken or vegetable stock
• Sea salt, to taste

Save 1 cup of the chickpeas.

In a food processor or in a blender, puree in batches the squash, onion, broth, tomato paste and the chickpeas. Return the puree to pot with the remaining cup of chickpeas. If necessary, add stock to thin the soup to a desired consistency. Bring to a simmer. Season with salt and pepper to taste.

Warm soup on medium-low heat for 10 minutes to blend flavors and ladle into soup bowls and finish with the frozen rosemary whipped cream and garnish with bacon.