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Chef Marco Moreira
Greenmarket Vegetable Chowder | Pumpkin Soup with Wild Mushrooms | Sweet and Sour Short Ribs

Pumpkin Soup with Wild  Mushrooms
Serves 6

2 medium sized pumpkins
1 medium spanish onion- peeled and diced
2 cloves of garlic-chopped
¼ pound bacon (optional)-diced
1 Quart Chicken Stock
1 shallot
1 pound wild mushrooms (black trumpet, lobster, shitake and white button)
1 Tbs. Fresh thyme leaves

Cover with foil and roast at 350 degrees for 40 minutes. Remove pumpkin from oven and let cool. Scoop out flesh of pumpkin with a large metal serving spoon and set aside.

In a five-quart soup pot, sweat onions with 1 Tbs. Olive oil. Add garlic and cook for one minute. Add pumpkin and chicken stock. Simmer for 1 hour. Cool and puree in blender or food processor. Season with salt and pepper.

Mushroom Garnish
Clean wild mushrooms.
In a sauté pan render diced bacon. Drain fat and reserve bacon. Sauté mushrooms in 1 tbs. Olive oil on high heat. Season with salt and pepper.

Cut the top off of the second pumpkin and scoop out seeds. Before serving soup, place pumpkin in sink and fill with hot running water to warm your pumpkin. Heat soup and place in pumpkin. Garnish with wild mushrooms and bacon.

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