Pumpkin and Persimmon Soup

1. 1

   Cut the ends off the pumpkin and place it on a flat surface.

2. 2

   Using a serrated knife, gently saw down the length of the pumpkin to remove the peel.

3. 3

   Cut the pumpkin in half and scoop out the seeds with a spoon.

4. 4

   Cut the pumpkin into 1/2-inch pieces.

5. 5

   Set aside.

6. 6

   Peel the persimmons and remove the tops.

7. 7

   Cut into 1/2-inch pieces, removing any seeds.

8. 8

   Set aside.

9. 9

   Heat the olive oil and butter in a Dutch oven or other large, heavy-bottomed pot over medium-low heat.

10. 10

    When the foaming subsides, add the onion, bay leaf, and a pinch of salt.

11. 11

    Cook, stirring frequently, until the onion is translucent, about 8 minutes.

12. 12

    Add the carrots, and stir to combine.

13. 13

    Cook until the carrots begin to soften, about 5 minutes.

14. 14

    Add the pumpkin and salt and pepper to taste and stir to coat with the fat.

15. 15

    Cook for 2 minutes.

16. 16

    Add the stock and raise the heat to medium-high.

17. 17

    Bring to a boil, reduce the heat, and add the persimmons.

18. 18

    Simmer until the vegetables are tender, about 20 minutes.

19. 19

    Discard the bay leaf.

20. 20

    Working in batches, transfer the soup to a food processor or blender and blend until smooth.

21. 21

    Return the soup to the pot and bring back to a boil.

22. 22

    If the soup seems too thick, adjust the consistency with a little stock.

23. 23

    Stir in the cream.

24. 24

    Remove the pot from the heat and stir in the vinegar.

25. 25

    Taste and adjust the seasoning with salt and pepper.

26. 26

    Serve in warmed bowls.

* Per serving · 4 servings · Values may vary.