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1
Cut the ends off the pumpkin and place it on a flat surface.
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2
Using a serrated knife, gently saw down the length of the pumpkin to remove the peel.
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3
Cut the pumpkin in half and scoop out the seeds with a spoon.
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4
Cut the pumpkin into 1/2-inch pieces.
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5
Set aside.
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6
Peel the persimmons and remove the tops.
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7
Cut into 1/2-inch pieces, removing any seeds.
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8
Set aside.
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9
Heat the olive oil and butter in a Dutch oven or other large, heavy-bottomed pot over medium-low heat.
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10
When the foaming subsides, add the onion, bay leaf, and a pinch of salt.
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11
Cook, stirring frequently, until the onion is translucent, about 8 minutes.
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12
Add the carrots, and stir to combine.
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13
Cook until the carrots begin to soften, about 5 minutes.
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14
Add the pumpkin and salt and pepper to taste and stir to coat with the fat.
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15
Cook for 2 minutes.
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16
Add the stock and raise the heat to medium-high.
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17
Bring to a boil, reduce the heat, and add the persimmons.
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18
Simmer until the vegetables are tender, about 20 minutes.
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19
Discard the bay leaf.
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20
Working in batches, transfer the soup to a food processor or blender and blend until smooth.
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21
Return the soup to the pot and bring back to a boil.
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22
If the soup seems too thick, adjust the consistency with a little stock.
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23
Stir in the cream.
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24
Remove the pot from the heat and stir in the vinegar.
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25
Taste and adjust the seasoning with salt and pepper.
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26
Serve in warmed bowls.
