Thanksgiving Pumpkin Soup is a type of recipe with Lobster and Concord Grape from Chef George Mendes technique and style under the guidance of some of the world’s greatest culinary masters

Ingredients 

Serves 4

3 tablespoons olive oil

1 tablespoon unsalted butter

1 medium sugar pumpkin, 3-5 lbs., peeled,

seeded and cut into 1-inch chunks

sea salt and pepper

1 cinnamon stick

5 whole cloves

1 star anise

1 onion, halved and thinly sliced

3 garlic cloves, smashed and peeled

pinch sugar

2 quarts vegetable stock

1 lobster (about 1 1/4 pounds), cooked,

removed from shell and cut into 16 pieces

1 cup cooked maitake or other wild mushrooms

1 cup fresh Concord grape juice

1/2 cup crustless brioche cubes (1/4 inch), toasted

Method 

1. I n a large Dutch oven or saucepan, heat oil and butter over medium heat. Add pumpkin and season with salt and pepper. Cover and cook, stirring occasionally until pumpkin is tender, about 15 minutes.

2. Meanwhile place cinnamon stick, cloves, and star anise on a piece of cheesecloth and tie up to make a bundle. Add to the pumpkin along with the onion, garlic, and sugar; cover and cook stirring occasionally until onion is soft, about 15 minutes.

3. A dd vegetable stock and bring to a simmer. Cook until pumpkin is falling-apart tender. Working in batches, transfer to a blender and blend on high until very smooth, about 5 minutes. Strain through a fine-meshed sieve and keep warm in a carafe.

4. Divide lobster and mushrooms among 4 soup bowls. Pour grape juice into a siphon soda charger fitted with a CO2 cartridge (to make grape soda). Disperse 1/2 cup of soda from sifon into each soup bowl and scatter brioche croutons over the contents of the bowl. 

5. Bring the soup bowls to the table along with the carafe of pumpkin soup, and pour the pumpkin soup into the bowls at the table.