Creamy Pumpkin Soup, Duck Stuffed Ravioli Noodles
Comments: Preparation time : 10 minutes
Cooking time : approximately 30 minutes
Pumpkin, a garden vegetable, is closely related to the squash.
Servings: 8 to 10
IngredientsPreparation
  • 4 1/2 pounds [2 kg] pumpkin meat
  • 4 cups [1 L] milk
  • 1 garlic clove, peeled
  • Few peppercorns
  • 1 thyme sprig
  • 2 cloves
  • 1 leek, rinsed
  • Olive oil
  • Snipped chives, to taste
  • Salt and pepper, to taste
Ravioli Noodles
  • 1 duck breast fillet
  • 1 onion
  • 7 ounces [200 g] Paris mushrooms
  • 1 large bunch coriander sprigs
  • 3 ounces [85 g] half-cooked duck 'foie gras'
  • 40 squares Chinese ravioli pasta noodles
  • Salt and pepper, to taste
  • Salted boiling water
  • Cut pumpkin meat into large cubes.
  • Pour milk into a casserole; bring to a boil, add pumpkin cubes then salt.
  • Tie together garlic clove, peppercorns, thyme sprig and cloves into cottoncheese cloth.
  • Add to casserole, cover and simmer for 25 to 30 minutes, over low heat, stirring from time to time, until pumpkin cubes are soft.
  • Meanwhile, prepare ravioli noodles.
  • Boil leek in salted boiling water; cool under cold, running water.
  • Cut drained leek into small diamonds; reserve.
  • Remove done pumpkin cubes from water; throw away filled cottoncheese cloth.
  • Into a blender, puree pumpkin mixture until realy smooth; reheat soup over low heat.
  • A litlle before serving, boil stuffed ravioli noodles into hot boiling salted water, for 2 minutes.
  • Drain ravioli noodles; evenly arrange noodles into individual soup bowls.
  • Pour in really hot pumpkin soup, decorate with leek diamonds, pour in a thread of olive oil and sprinkle with a little snipped chives.
  • Pepper and serve.
Ravioli Noodles
  • Remove, yet reserve fat from duck breast fillet.
  • Peel and mince onion.
  • Brush, then chop mushrooms; skin then chop duck breast fillet.
  • Melt duck fat into a frypan, over medium heat; soften minced onion without coloring.
  • Remove onion from frypan and reserve.
  • Higher heat.
  • Add chopped duck breast fillet and mushrooms; brown until all liquid has evaporated.
  • Mix in reserved softened minced onion and coriander sprigs.
  • Cut duck 'foie gras' into tiny dices.
  • Away from heat, mix duck 'foie gras' dices into hot mixture, into frypan; salt and pepper.
  • Arrange half of Chinese ravioli noodle pasta squares onto a damp cloth.
  • Stuff the center of each square with a little stuffing, dampen all around each square.
  • Cover with remaining half of Chinese ravioli noodle pasta squares, pressing all around each square to seal; reserve.