Warm up with these recipes courtesy of chef Bryan Sayeau, executive chef of Palisade Gardens Retirement Community in Cobourg.
Pumpkin Soup-Yields 4
With Maple Cream
1lb peeled pumpkin
¼ cup un-salted butter
1 medium onion finely diced
3 ½ cups homemade chicken stock/sodium reduced chicken stock
2 cups 35% whipping cream
Pinch ground nutmeg
1 ½ oz fine egg noodle
Freshly ground white pepper to taste
Chop pumpkin in to about 1” cubes, heat butter and add onion over medium heat until softened, about 8 minutes. Stir in pumpkin and cook for 2-3 minutes additional. Add stock and cook for another 15 minutes. Remove from heat and puree soup. Add cream, nutmeg, season with pepper. Bring to boil stir in pasta and cook until done.
Garnish with Maple Cream
½ cup 35% whipping cream
1/4tsp maple syrup
2 drops maple flavoring-optional
Whip cream, sugar together until stiff. Add syrup and flavoring fold in then dallop on top of soup.
Homemade Chicken Stock
2tbsp olive oil
1 medium onion
4lbs chicken-(preferably chicken bones) but any pieces will work
2 quarts boiling water
2 bay leaves
2tsp fresh sage
2tsp fresh thyme
Heat Oil and add onion and sauté until translucent. Add chicken and sauté until no longer pink if using chicken pieces. Reduce heat to low, cover and cook until the chicken renders it’s juices-about 20-30 minutes. Increase heat to high and add water, bay leaves, sage, thyme. Return to simmer, then cover and simmer until broth is rich about 20 minutes or so. Strain broth through cheesecloth into a clean pot or bowl. Can be refrigerated up to 2 days or frozen.
4lbs hubbard squash
½ cup unsalted butter
Freshly ground pepper
Ginger, allspice and brown sugar to taste
Peel squash and cut into cubes. Place in a large sauce pan and cover with cold water. Cover and simmer until tender. Drain and return to pan, place over low heat and shake continuously until all the moisture has evaporated. Puree squash until smooth, mix in butter with pepper, ginger, allspice and brown sugar.
Serve as a side to a turkey dinner