Richard Blais’ Pumpkin Soup

by Rachael Ray Show Staff 9:00 AM, October 31, 2014

Aired October 31, 2014


Nitro crème fraîche*
2 tablespoons butter
2 cups diced roasted pumpkin
1 onion, diced
2 carrots, peeled and diced
1 tablespoon chopped sage leaves
3 cups chicken stock
1 cup heavy cream
3 sprigs thyme
Salt and pepper
Roasted pepitas (pumpkin seeds), to garnish
Cocoa nibs, to garnish


For the nitro crème fraiche, mix crème fraiche, 1 tablespoon apple cider, salt and pepper. Put in isi canister and release into liquid nitrogen. Keep frozen.

In a stockpot over medium heat, melt butter and sauté pumpkin, onion, carrot and sage until tender.

Purée mixture in a vita prep or blender, and pour into a new pot. Add stock and simmer for 15 minutes. Add cream and simmer for 5 minutes more. Reduce heat so it does not boil. Season with salt and pepper to taste.

Ladle soup into bowl, Garnish with crème fraiche ice cream, roasted pepitas and cocoa nibs.

Note: Liquid Nitrogen can be dangerous in its raw form.  When working with liquid nitrogen, please follow safety precautions including wearing protective goggles and gloves.

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