2 Tablespoons butter
16 oz. Duda diced celery
1 medium diced onion
9 cups raw, peeled, seeded and diced sugar pumpkin or Butternut squash
1/4 teaspoon freshly ground nutmeg
1 dash cayenne pepper
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 1/2 quarts vegetable stock
3/4 cup Greek yogurt
4 tablespoons toasted Pepitas
A pinch or 2 of celery Ash (recipe follows)
- Melt butter in a large pot, add the celery, onions and pumpkin, sauté for 4-6 minutes, till onions are sweated out and add the dry spices.
- Cook another 2-3 minutes and add the vegetable stock.
- Allow mixture to come to a simmer and simmer for 15-20 minutes until pumpkin is tender.
- In batches purée mixture until smooth in a blender.
- Place back in the pot once you have puréed the entire amount and bring back to a simmer.
- Add the yogurt and mix well with a whisk.
- Adjust seasoning and you are ready to serve garnished with toasted Pepitas and the celery Ash.
1-2 branches Duda Celery
3 Italian Parsley sprigs
1 teaspoon Maldon Sea salt
- Over a hot wood fired grill char the celery branch until well charred and black.
- Place the Charred celery and parsley leaves on a cookie sheet and place in a 275 degree oven for 30-40 minutes to dry the celery branch and the parsley.
- Remove from oven and allow to cool for 10 minutes. Celery should be brittle and dry.
- Break the celery into smaller pieces and put it in a food processor with the parsley and the salt.
- Pulse the mixture to create a dust or ash.
- Use the ash to garnish soups, risotto, a salad to add a deep celery essence and an delightful, mild astringent, bitterness.