18 November 2015

Spiced Pumpkin Soup with Savory Marshmallow

This recipe comes from Ryan Mead of The Bent Brick, as part of our Chef in the Market series and is the perfect way to take advantage of all the squash at market this time of year! Not so sure about savory marshmallows? Give them a try!


For the pumpkin soup:

  • 3 yellow onions, diced
  • 2.5# pumpkin, peeled, seeded & small rough chopped
  • 1 head garlic cloves, peeled
  • ½ C cream
  • ½ C milk
  • 6 C vegetable broth
  • 2 sage sprigs
  • 2 thyme sprigs
  • 2 T canola oil
  • 3 T salt
  • 3 T malt vinegar

For the savory marshmallow:

  • 10 gelatin sheets
  • ¼ C cold water
  • ½ # sugar
  • ¼ C corn syrup
  • 4 egg whites
  • 1 tsp pimenton picante
  • 1 tsp salt
  • 2 T cold water

{See method section for marshmallow dredge}


For the pumpkin soup:

  1. In a non-reactive pot add canola oil. Over low heat sweat the onions and garlic, until translucent. Add the pumpkin and continue to sweat for 5 minutes.
  2. Add the salt, vegetable broth and sachet with herbs, cover and simmer on low heat until the pumpkin is soft, about 20 minutes.
  3. Once the pumpkin is soft add the milk and cream, continue to cook for 5 minutes. Remove from heat and add the malt vinegar and remove the sachet.
  4. Blend in batches in a blender. Strain through chinois or sieve, chill on ice and reserve.

For the savory marshmallow:

  1. Place egg whites in a small stand mixer and mix on low speed. Meanwhile in a non-reactive pot combine the corn syrup, sugar and ¼ C of water. Over low heat bring the corn syrup and sugar to 210F.
  2. Increase the mixer speed to medium and bring the white to stiff peaks. While mixer is running increase the temperature of the syrup to 245F.
  3. With the mixer running on medium speed slowly pour the syrup down the side of the mixing bowl. Increase the speed to high and whip the meringue for 5 minutes. While the mixer is running bloom the gelatin in the cold water.
  4. In the same pot the syrup was in add the 2 T of cold water and warm slightly. Ring out the gelatin and add it to the warm water.
  5. While the mixer is running add the gelatin to the whipped meringue.
  6. Pour onto a sheet tray dusted with marshmallow dredge, make sure there is no exposed metal or the marshmallow will stick.
  7. Cut marshmallows into 1” squares and toss in the marshmallow dredge. Store refrigerated un- covered.

Marshmallow dredge:


  • ½ C cornstarch
  • ¼ C powdered sugar


  • Sift the cornstarch and powdered sugar into a bowl and mix well.