Greenwich Food and Wine Festival


Savory Pumpkin Pie Soup

3 lb roasted pumpkin flesh (approximately 1 medium sized pumpkin)8 oz diced onion4 oz diced celery4 oz diced leeks, white only2 Tbsp thinly sliced garlic2 oz unsalted butter1 gal water½ tsp freshly ground nutmeg Salt to taste


  1. Sweat the onions, garlic, celery and leeks in a pot with butter until translucent.
  2. Add the pumpkin, water and sachet and simmer until all flavors are infused and vegetables are tender.
  3. Remove sachet and strain the solids reserving the liquid.
  4. Puree the solids with enough liquid to achieve desired consistency.
  5. Season soup with nutmeg and salt.



½ Tbsp clove
2 whole star anise
1 cinnamon stick
2 allspice berry
5 black peppercorns
1 oz fresh ginger root


Cinnamon Marshmallow

4 unflavored gelatin sheets
1 egg white
7 oz sugar
1 ¾ Tbsp water
1 ¾ Tbsp liquid glucose
3 cinnamon sticks
7 oz powdered sugar
1 ¾ Tbsp ground cinnamon


  1. Bloom gelatin in ice water
  2. Combine the glucose, water, sugar and cinnamon sticks in a saucepan and heat to 238 degrees.
  3. Remove the gelatin from the ice water and carefully melt over low heat.
  4. In a standing mixer, whip egg white to stiff peaks and slowly add the syrup.
  5. Once all the syrup incorporated and the meringue is fluffy add the melted gelatin.
  6. Dust a parchment paper lined 1/4 sheet tray with 50 grams of powdered sugar and pour the meringue onto the pan, gently tapping it to release any air bubbles.
  7. Combine the remaining powdered sugar with the cinnamon powder and dust the top of the marshmallow.
  8. Allow to cool and cut with a ring cutters or any other desired shape.

Read more from the Greenwich Food & Wine Festival.


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Squash Soup with Pumpkin Seeds Squash Soup with Pumpkin Seeds
Squash Soup with Pumpkin Seeds

Tags: Soup, Kid-Friendly, Pumpkin, Fall, Halloween, Thanksgiving

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