Roasted Pumpkin Soup with Crispy Duck Confit Relish

Name: Roasted Pumpkin Soup with Crispy Duck Confit Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups peeled and diced pumpkin (1/4-inch diced); Drizzle olive oil; 1/4 cup Steen's 100 percent Pure Cane Syrup; Salt and freshly ground black pepper; 2 tablespoons butter; 1 cup julienne onions; 1 teaspoon chopped garlic; 2 bay leaves; 4 cups chicken stock; 1/4 teaspoon ground cinnamon; 1/8 teaspoon freshly ground nutmeg; 1/3 cup heavy cream; 2 tablespoons smooth peanut butter; 1 tablespoon chopped chives; 1 cup shredded duck confit; 1/4 cup roasted pumpkin seeds

Servings: persons

3 cups peeled and diced pumpkin (1/4-inch diced)
Drizzle olive oil
1/4 cup Steen's 100 percent Pure Cane Syrup
Salt and freshly ground black pepper
2 tablespoons butter
1 cup julienne onions
1 teaspoon chopped garlic
2 bay leaves
4 cups chicken stock
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1/3 cup heavy cream
2 tablespoons smooth peanut butter
1 tablespoon chopped chives
1 cup shredded duck confit
1/4 cup roasted pumpkin seeds

1
Preheat the oven to 400 degrees F.
2
Toss the diced pumpkin in olive oil and cane syrup.
3
Season with salt and pepper.
4
Mix well.
5
Place the pumpkin on a parchment lined baking sheet.
6
Roast for 15 to 20 minutes or until tender.
7
Remove from the oven and cool.
8
In a large saucepan, melt the butter.
9
Add the onions and saute for 6 to 8 minutes, or until caramelized.
10
Season with salt and pepper.
11
Add the garlic, bay leaves, and stock.
12
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.
13
Remove the bay leaves from the soup, and with a handheld blender, puree the soup until smooth.
14
Slowly whisk in the cream.
15
Whisk in the peanut butter.
16
Reseason with salt and pepper, if necessary.
17
Simmer the soup, stirring occasionally, for 15 minutes.
18
Remove from the heat and ladle into shallow bowls.
19
In a small mixing bowl, combine the chives, duck confit and pumpkin seeds.
20
Mix well.
21
Garnish each soup with the relish.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups peeled and diced pumpkin (1/4-inch diced), Drizzle olive oil, 1/4 cup Steen's 100 percent Pure Cane Syrup, Salt and freshly ground black pepper, and more.

Yes, Roasted Pumpkin Soup with Crispy Duck Confit Relish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!