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Curry Leaf Scented Pumpkin Puree at Absinthe

Posted By I Love Pumpkins on October 17, 2008

The pumpkin soup at Absinthe – curry leaf scented pumpkin puree with vindaloo oil and cilantro – whets your appetite and piques your interest.

I enjoyed this soup because it had both nuance and clarity at the same time. I decided to contact the chef to understand how she’d made it, because this is a virtuoso soup!

Absinthe’s chef Jamie Lauren uses a type of pumpkin called Rouge Vif d’Etampes which she gets from a local farm called Mariquita. The soup is all vegetarian and is made with curry leaves, ginger, garlic, onions, pumpkin, vegetable stock, butter and a touch of cream.

Jamie uses some interesting techniques in preparing this pumpkin puree. She puts the curry leaves in a sachet and pulls them out when she purees the soup. That’s very original in my world! She also garnishes the soup with micro-cilantro greens and vindaloo oil. These touches gracing the top of the soup make a big impact. The micro-cilantro is tangy and delicious. The vindaloo oil is a blend of olive oil with vindaloo powder from Le Sanctuaire, which she creates by simmering, steeping and straining the ingredients. How delicious!

Right now Jamie is using some other interesting Winter squash Red Kuri, Kabocha and Butternut. There are also pumpkin seeds gracing the fantastic-sounding grilled scallop entree.

Thank you Jamie and Absinthe for loving pumpkins!

Try Absinthe's Unique Pumpkin Puree!
Try Absinthe’s Unique Pumpkin Puree!

* I looked up the pumpkin Rouge Vif d’Etampes on Burpee’s website. They state: “this stunning scarlet pumpkin is what the artist who drew Cinderella’s coach used as a model. We introduced it to America in 1883, but it had long been popular in France. The pumpkins are slightly flattened, heavily ribbed and make wonderful autumn displays.”

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