As Colombians who have been living in the US for a while, my family adopted this holiday into its annual repertoire. It's become an almost sacred family tradition. We respect the usual suspects like turkey and stuffing, but we've also added our own twist to them. Coconut rice is a must, and the turkey stuffing is quite different from the breadcrumb-heavy variety found on most US Thanksgiving tables.
I'd like to share one of my recipes that was part of our Thanksgiving meal this year. It's a great idea for an autumn appetizer or amuse bouche. It was also the verrine appetizer that I presented for my cuisine final exam, and the chefs liked. And guess what? It's super easy. The important thing to keep in mind are the flavors, and to know how to balance them so that the end result is a layer of subtle flavors that enhance one another.
Also, have fun with the presentation of a soup like this. Use a shot glass, a small square vase, or whatever you find in your cupboard that could be a nice container for it. I used limoncello glasses on Thanksgiving, and they looked lovely.
Cream of pumpkin soup with caramelized apples and walnuts
|our thanksgiving amuse bouche - glorified cream of pumpkin|