Recipe: Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
jbfauthor
jbfauthorOctober 25, 2010
This soulful pumpkin soup, which Scott Conant served at his recent Beard House dinner, bears the chef's signature, rustic-meets-refined style. All that's missing is a hunk of crusty bread to mop up the last drops.
Related Content
Happy Hour: Butcher and the Rye's Salinger's Sling
Fall Squash Risotto with Ricotta Salata and Sage
-57 web.jpg)
