A pumpkin soup, so this is great for the people
that are vegetarians-- That's right.
Or even vegans going on at your Thanksgiving, I mean,
you know, there's always one in--
Every family has 'em.
There's always one in a bunch.
So I have some leeks, some celery,
and some carrots sweating away here.
I am adding some cheese pumpkin and some potatoes.
So a lot of times with soups like this you
think of them as creamy soups,
but instead of being a creamy soup
we're thickening with potatoes,
right? Good call.
There we go so we're getting all of those guys in
and we're adding, of course, a couple of cups of wine
because it's not Thanksgiving--
A little acidity. Without the wine, right?
There we go. Save some for you.
Right? You'll be in a better mood.
Two cups of wine for soup, two cups of wine for us.
For us. There we go.
All right, we stir that around.
We BTB, RTS, bring to boil, reduce to simmer.
We reduce that wine by about half.
Herbage.
We throw in our thyme bundle, bay leaves, and two--
Stock in a box. Quarts of Rachael Ray stock.
And we're gonna give it a little fun citrus.
So I have an orange that we're going to just cut in half,
squeeze, and drop right in there.
So it gives a fun, little like sweetness,
deliciousness happening.
So... (Rachael growls)
Whoa. (laughing)
I got Anne juicy. That was very, whoa.
I'm sorry, buddy. All right, that's quite--
Throw this in though, yes? Yes, please.
That's quite a Thanksgiving.
So what we do is we cook this until the squash
and the potatoes are super soft and then we just puree them.
So, this is our soup that we've cooked
for about 30 to 40 minutes
until everything was nice and cooked through and soft.
Beautiful, it's so (sniffs) so aromatic--
Right? And look how creamy it is,
you guys, and there's no cream in there.
No cream, nothing vegetable, I mean nothing animal.
It's all vegetable-based.
So, there we go, now, here's where
if you have vegetarians that are not vegan
you can go ahead and do the adornment like this.
We have some allspice whipped cream.
Yum. So this is a little bit
fance. Fancy pants.
So then people can stir it in themselves.
Add some fried leeks.
So we add a little crispy crunchiness.
Oh, beautiful!
It's what I call Frizzled Brussels Sprouts.
I have some pancetta that I've rendered and crisped up.
Ooh, that's so good.
I mean bacon sautéing is never a bad thing.
I've got some walnuts that I have crunched up in there.
I haven't even toasted them yet.
I'm kind of toasting them around in my pancetta fat
getting those right, yes, all of that.
Bacon, I mean what's better than bacon, nutty bacon, right?
Nuts for bacon!
Nuts and bacon.
So then we are having,
I mean I love to do Brussels sprouts this way.
It's what I called Frizzled Brussels Sprouts.
So we just peel the leaves apart.
What's nice about this is,
we're gonna throw them in here,
we're gonna cook them 'till they steam,
but then we're gonna let them get brown and crispy.
And crispy. So they kind of
taste like popcorn.
This is the kind of dish that makes lovers
out of non-Brussels sprouts lovers.
Exactly, people think that they hate Brussels sprouts.
Yes, right, I mean so what happens is, there we go.
This is also a great thing for the kids to do.
You can have the kids, like,
be picking apart the Brussels sprout leaves,
like, here you go, kids.
Go do that over there.
Watch the Macy's Thanksgiving Day Parade
and pick Brussels sprouts, right.
A little crushed red pepper.
A little pinch of the spicy stuff, right,
that's always good. Delightful.
Definitely plenty of salt.
So then we put a lid on it and we let them steam
so that actually cooks the sprouts.
And then we're gonna take the lid off and jack up the heat
so that's where get them brown and crunchy.
It gets all crispy.
We're gonna take the lid off those Brussels sprouts,
and we're just really gonna jack up the heat.
And they get nice and brown and crispy.
You wanna combine them with that guy?
And then you're gonna put those right on top.
And so they kind of taste like popcorn.
(audience clapping) Yum!
(audience cheering) (bells chiming)
(audience cheering and clapping)
(bells chiming)