Sonya Cote’s been a staple on the Austin food scene for a while now, working with Dai Due Supper Club before opening East Side Show Room and then moving on to open Hillside Farmacy and a roaming supper club called Homegrown Revival.
Earlier this year, she started Eden East, a trailer located on Springdale Farm that up until last week was only open for reservations on Friday and Saturday nights. Now that the weather is a little more manageable and Cote has trailer cooking down, the Rhode Island native has added a third night — Thursday — to Eden East’s schedule.
Cote serves a different menu every week, but she recently served this autumnal pumpkin soup, named for a variety of heirloom pumpkin called Long Island Cheese, so-called for its shape and color, not taste. She says that this recipe is meant to be a guide, so if you can’t find a Long Island Cheese pumpkin, any heirloom pumpkin or even fall squash would do. Leeks, parsnips, fennel and peppers can be used in addition to or instead of the traditional mirepoix used in the recipe.
Diners can make reservations and view upcoming menus at edeneastaustin.com.
Long Island Cheese Pumpkin Soup with CandiedChipotle Pepitas & Cocoa
1 New Jersey cheese pumpkin (or any medium-sized heirloom pumpkin), cut in half, top removed and seeds saved for garnish
2 butternut squash, peeled and cut in half, top removed and seeds saved for garnish
8 Tbsp. grapeseed oil, divided
Kosher salt and white pepper, to taste
4 stalks celery, diced
3 yellow onion, diced
4 carrots, peeled and diced
4 cloves garlic, finely chop
2 shallot, finely chop
6 quarts homemade chicken stock
1 pint heavy cream
1 tsp. turbinado sugar
1 tsp. turmeric
1 tsp. coriander
Splash of sherry vinegar
For candied chipotle pepitas:
2 cups pumpkin seeds
1/4 cup simple syrup
1 tsp. chipotle powder
3/4 tsp. cayenne pepper
Dash of cocoa powder, for garnish (optional)
Heat oven to 350 degrees. Toss pumpkin and butternut with half the grapeseed oil, salt and pepper. Place on a roasting tray lined with parchment and roast cut side up until soft and caramelized. Remove from oven.
In a large po on medium heat, sauté the celery, onion, carrot in the remaining oil until translucent. Add garlic and shallot. Deglaze veggies with chicken stock. Bring to a simmer and then add the roasted squash and pumpkin, cream, sugar and spices. sumer for about 20 minutes on low. Blend with an immersion blender and splash with sherry. Taste and adjust seasoning as needed.
While you have down time simmering the soup, prepare the candied pepitas. Air-dry the seeds for as long as possible, and then toast them in a dry pan over medium high heat until crisp. Add the simple syrup, chipotle powder and cayenne powder. Toss until water is evaporated out of the syrup and let rest on a silpat mat or parchment paper.
Garnish soup with candied chipotle seeds and a light dusting of cocoa powder, if using.
— Sonya Cote, Eden East and Hillside Farmacy