Duck Pumpkin Soup
Celebrate fall with a delicious Duck Pumpkin Soup! Our Roast Half Duck is blended into a warm soup with pumpkin and coconut milk then topped with pepitas. Perfect to warm up a cold fall night!
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Ingredients
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2 Roast Half Duck, Defrosted
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2 Tbsp. Olive Oil
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1 Sweet Onion, Diced
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4 Garlic Cloves, Minced
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2 Cups Pumpkin Puree
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3 Cups Chicken Broth or Duck Stock
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1/2 tsp. Salt
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½ tsp. Cinnamon
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½ tsp. Nutmeg
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½ tsp. Cloves
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½ Cup of Coconut Milk
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¼ Cup Pepitas
Directions
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1
Preheat oven to 375 degrees F and cook Roast Half Duck for 15-20 minutes.
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2
Preheat olive oil in a large Dutch oven or saucepan to medium heat. Add in onion, garlic, and salt then cook for 5 minutes.
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3
Add pumpkin puree, broth/stock, cinnamon, nutmeg, cloves, and coconut milk. Stir until smooth.
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4
Bring to a boil and reduce heat to a simmer for about 15 minutes. Season with salt and pepper to taste.
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5
Use food processor or immersion blender to puree soup.
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6
Shred Roast half duck into bite size pieces. Stir into soup
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7
Toast pepitas on medium heat in a sauté pan until golden.
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8
Serve soup with toasted pepitas on top.
