Soup and Lobster Dinner

When faced with "what's for dinner?" we often head to Joe Patties, our favorite local fish market to pick up whatever seafood catches our attention. DaddyO brought home a beautiful hand picked lobster to enjoy with my pumpkin persimmon soup.

EJ had fun picking out the lobster...

...but wasn't quite as sure about eating it:)

Here is my Pumpkin Persimmon Soup recipe:

Ingredients
  • 1 medium Sugarpie, Cinderella, Baby Bear, or other pumpkin (about 4 pounds)
  • 1 pound Fuyu persimmons
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 1 fresh or dried bay leaf
  • Kosher salt
  • 2 carrots, chopped
  • Freshly ground black pepper
  • 2 quarts chicken stock or vegetable stock or low-sodium broth
  • ½ cup heavy cream
  • 1 tablespoon white wine vinegar

Directions

Cut the ends off the pumpkin and place it on a flat surface. Using a serrated knife, gently saw down the length of the pumpkin to remove the peel. Cut the pumpkin in half and scoop out the seeds with a spoon. Cut the pumpkin into ½-inch pieces. Set aside.
Peel the persimmons and remove the tops. Cut into ½-inch pieces, removing any seeds. Set aside.
Heat the olive oil and butter in a Dutch oven or other large, heavy-bottomed pot over medium-low heat. When the foaming subsides, add the onion, bay leaf, and a pinch of salt. Cook, stirring frequently, until the onion is translucent, about 8 minutes. Add the carrots, and stir to combine. Cook until the carrots begin to soften, about 5 minutes. Add the pumpkin and salt and pepper to taste and stir to coat with the fat. Cook for 2 minutes.
Add the stock and raise the heat to medium-high. Bring to a boil, reduce the heat, and add the persimmons. Simmer until the vegetables are tender, about 20 minutes. Discard the bay leaf.
Working in batches, transfer the soup to a food processor or blender and blend until smooth. Return the soup to the pot and bring back to a boil. If the soup seems too thick, adjust the consistency with a little stock. Stir in the cream. Remove the pot from the heat and stir in the vinegar. Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.

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