Pumpkin Soup with Cranberry Coulis | Sous-Vide Magazine

Ingredients

• Two 1½ lb acorn squash or small round squash (optional for serving bowls)
• 3½ C pie pumpkin, diced
• Pinch of ground cinnamon
• 4 tsp granulated sugar
• ½ tsp coarse salt
• ⅛ tsp coarse ground black pepper
• 1 garlic clove
• Pinch of clove powder
• 1 C white onion, peeled and chopped
• 4 Tbsp butter, unsalted
• 2 C vegetable stock
• ½ C water
• 1 Tbsp heavy cream to garnish (optional)
• 1 Tbsp black trumpet mushrooms to garnish (optional)
• 4 C cranberries
• ¾ C granulated sugar
• 1 Tbsp orange zest