Chef Tyler Mader Cooks Up a Perfect Fall Soup

Cooking for a large family can have its challenges, but Chef Tyler Mader knows a little something from experience with his four kids in the kitchen! Tyler is back on the Blend to whip up a perfect fall soup and share the details on his cooking show, "Dad's Dishes".

For more info on Tyler and his "Trad to Rad" style of cooking, visit TylerMader.com. And see below for the recipe:

Roasted Pumpkin Soup with Crème Fraîche and Maple Syrup Drizzle

INGREDIENTS:

1 medium sugar pumpkin or similar squash type, about 4 pounds

2 tablespoons extra virgin olive oil

Kosher salt and ground black pepper

8 whole thyme sprigs

6 tablespoons unsalted butter

1 small yellow onion, finely sliced (about 3/4 cup)

3 cloves garlic, diced

1 quart low sodium chicken stock

2 tablespoons maple syrup

3 sage leaves

1 tablespoon lemon juice

INSTRUCTIONS:

1. Preheat over to 375 degrees F. Split pumpkins in half with large chef’s knife. Remove seeds and discard (Optional: save seeds for toasting). Rub entire pumpkin with oil, season with salt and pepper. Place cut side down on a rimmed sheet lined with foil and place on center oven rack. Sprinkle whole thyme sprigs over pumpkin and roast until tender flipping halfway through cooking, approximately 1 to 1/2 hours total cooking time. Remove from oven and let rest until cool enough to handle.

2. Melt 3 tablespoons butter in a large pot over medium-high heat. Add onion and cook for 4 minutes, stirring until softened. Add 4 garlic cloves and cook for an additional 4 minutes until flavors are well combined. Add chicken stock and maple syrup and bring to a light simmer.

3. Using a large spoon, scoop out the inside of the pumpkin and add to the pot. Discard thyme sprigs and let simmer for an additional 15 minutes.

4. Add soup mixture to blender in small batches and puree until smooth. Strain through a fine mesh strainer to remove any lumps. Season with salt and pepper to taste.

5. Heat remaining 3 tablespoons butter in a small sauté pan over medium heat. Swirl pan/butter in a circular motion until butter foam has been reduced and butter transitions to a deep brown color with nutty aromas, about 1 minute. Remove butter from heat and add 2 sage leaves (they’ll crackle once they hit the butter). Add squeeze of lemon juice and season to taste with salt and pepper.

6. To serve, ladle soup into small pumpkins and drizzle with sage brown butter. Garnish with remaining sage leaf for presentation.

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