- 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.