Pumpkin Soup with Cranberry Coulis

For the Pumpkin Soup:

Wash and clean the acorn squash. Cut and remove the top. Remove the seeds and pith to hollow out the squash and place aside covered with a damp paper towel until ready to serve.

Cut the pumpkin in half and remove the seeds and pith. Slice again into wedges. Peel the pumpkin wedges and cut into ½-inch pieces. Place the pie pumpkin pieces and all other ingredients, except the heavy cream, vegetable stock, mushrooms, and water into a sous vide pouch and flatten contents into a single layer. Cook at 180°F (82°C) for 2 hours or until tender.

Remove the pouch and set aside to cool for 10 minutes. Once cooled, pour into a medium soup pot over medium heat. Puree the pumpkin mixture with an immersion blender and slowly add the chicken broth and water until it reaches desired texture. Bring to a boil, then reduce heat and simmer for 10–15 minutes. Season with salt and pepper, if needed.

For the Cranberry Coulis:

Place all ingredients in a sous-vide pouch and seal. Cook at 181°F (83°C) for 1 hour.

Then place all contents from the pouch into a blender and blend for 30 seconds. Strain the coulis through a fine mesh and reserve the liquid for service.

To Serve:

In a seasoned skillet or pan, sauté the trumpet mushrooms with a pinch of salt and pepper over high heat for 5–7 minutes. Set aside to cool. Pour soup into the hollowed-out acorn squash. Garnish with mushrooms and drizzle with cream and cranberry coulis.