Get into the holiday spirit with a seasonal soup
In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Pumpkin and tomato soup from Tisserie in New York City
Halloween is just around the corner, so this week's stolen recipe for pumpkin soup, from chef Morris Harrar at New York City's Tisserie, might inspire you to decorate your jack-o’-lantern with markers instead of carving it — that way you can make it into this delicious soup when Halloween's over. The safest way to prepare a pumpkin for cooking is to wash it first and then, with a large serrated knife, cut it in half using a sawing motion on one side of the stem. Once halved, scoop out the seeds and then cut into smaller pieces and carefully remove the skin.
Tisserie, a unique bakery located in the heart of Union Square, offers world-class pastries alongside an assortment of unique lunch items and some of the finest ground coffee in New York City. The idea behind this special patisserie was conceived by executive chef Morris Harrar along with his brother Ronald. To implement his concept of a unique New York City patisserie, Tisserie is a chic, two-level culinary destination. It creates a warm, inviting atmosphere that keeps customers coming back for more epicurean delicacies.
4 large servings or 8 small servings.
- 1 teaspoon of olive oil
- 1 pound of peeled pumpkin
- 2 plum tomatoes
- 1/4 leek (chopped)
- 1 stalk of celery (chopped)
- 1 tablespoon of cilantro (chopped)
- 1 tablespoon of basil (chopped)
- 1/2 Spanish onion (chopped)
- 2 garlic cloves (chopped)
- 1/2 green bell pepper (chopped)
- 1 tablespoon of tomato paste
- 1 tablespoon of ketchup
- 1 tablespoon of white wine
- 4 cups of chicken stock, or water for a vegetarian option
- Pinch of salt
1. In a large sauté pan, sauté the tomato, leek, celery, onion, garlic, basil and pepper. Add the pinch of salt.2. Add the pumpkin and sauté for 2 more minutes. Add the white wine and cook for 10 minutes over a low heat. 3. Then add the tomato paste and stir well. Add the 4 cups of organic chicken stock or water. Bring it to a boil and cook for 45 minutes. 4. Stir in the tomato ketchup. 5. Blend, in batches if needed, until smooth in a blender or food processor. Strain it and serve.
Chef’s tip: Using organic produce and ingredients will make your soup even more delicious.
Flagship store: 857 Broadway (at 17th, NW corner of Union Square) 212.463.0850
DKNY location: 420 W. Broadway (between Prince and Spring) 212.463.0847
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.