Squash Curry Soup with Foie Gras

Squash Curry Soup with Foie Gras

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 whole sugar pumpkin or acorn squash
• 1 onion
• 1 L chicken stock
• 1/4 cup (60ml) heavy cream
• 2 cinnamon sticks
• 1 tbsp (14.8ml) curry powder
• 2 star anise
• 1/4 cup (60ml) butter, divided
• 2 4 oz escalopes (slices) of foie gras
• 1 tbsp (14.8ml) molasses
• 1 pomegranate, seeds removed

Method:

Peel pumpkin or squash, cut in half, scoop out the seeds, and dice the flesh. Place pumpkin or squash seeds on a tray and season with salt. Bake at 350 F (177 C) until golden.

Heat pot with half the butter over medium heat and cook the onion until it becomes translucent. Add squash and spices and stir to toast the spices. Add stock and cream and cook until the squash is tender. Remove cinnamon stick and star anise. Blend soup until smooth

In a hot pan sear foie gras.

Place foie gras on soup and finish with molasses and pomegranate seeds.