Heirloom Pumpkin Soup with Duck Confit & Spiced Pepitas - Delicious Living
For this soup, Eric adores the Japanese varieties of Hokkaido squash, such as Kabocha and Red Kuri. Deeper in color and flavor than their American cousin, Blue Hubbard, they excel in soups and...
Ingredients
- 1 pound Kabocha or Red Kuri squash, halved and seeded
- 1 tablespoon sunflower oil or grapeseed oil
- Pinch of sea salt
- 2 medium onions, peeled and diced
- 6 cloves garlic, peeled
- 1 duck leg confit (see below) or 1 cup shredded roasted turkey or pork
- 2 tablespoons pumpkin seeds
- Pinch of chili powder
- Pinch of ground coriander
- 2 tablespoons pumpkin seed oil or extra-virgin olive oil, for garnish
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