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Roasted Pumpkin Soup With Crispy Duck Confit Relish

Roasted Pumpkin Soup With Crispy Duck Confit Relish

  • Prep Time: 30 minutes
  • Total Time: 1 1/2 to 2 hours
  • Yield: About 1 1/2 quarts


  • 1 small pumpkin, peeled and diced pumpkin (8 to 10 cups 1-inch diced)
  • Olive oil, as needed
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 cups julienned onions
  • 2 teaspoons chopped garlic
  • 2 bay leaves
  • 5 to 6 cups chicken stock
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1/3 cup heavy cream
  • 1 tablespoon chopped chives
  • 1 cup shredded duck confit
  • 1/4 cup roasted pumpkin seeds


  • Preheat the oven to 400 degrees F.

  • Toss the diced pumpkin with enough olive oil to lightly coat and season with salt and pepper. 

    Place the pumpkin on a parchment-lined baking sheet. Roast for 15 to 20 minutes or until tender and golden around the edges. Remove from the oven and set aside.

  • In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until lightly caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil. Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes.

  • Remove the bay leaves from the soup, and with a handheld blender, purée the soup until smooth. Slowly whisk in the cream. If the soup is too thick, thin with a bit more stock or cream. Season with salt and pepper to taste and simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls.

  • In a small mixing bowl, combine the chives, duck confit and pumpkin seeds. Mix well. Garnish each soup with the relish.