Lunchbreak: Park Grill chef Bernie Laskowski makes roasted pumpkin soup and chutney

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Chef Bernie Laskowski

Park Grill at Millennium Park
11 N. Michigan Avenue
(312) 521-7275

Local Roasted Pumpkin Soup with an Orange and Raisin Chutney


1/2 cup golden raisins
1/4 cup pumpkin seeds shelled & lightly toasted
1 cup orange juice
1/2 cup sugar

In a small sauce pan, add all of your ingredients and let simmer under a low flame for 15 minutes until soft. Set aside

Pumpkin Soup


2 Organic baking pumpkins from the farmer’s market, cut in half with all of the seeds scooped out

1 white onion peeled & sliced
1 clove of garlic
1/2 cup of fresh orange juice
4 cups of water
1 cup of whole milk
2 Tablespoons Kosher salt
2 Tablespoons fresh ground black pepper
1 Tablespoon butter
1 empty tea bag with: 1 piece of cinnamon, 1 clove & 1 star anise

Lightly coat cut pumpkins with melted butter, salt and pepper. Place them cut side down on a paper lined cookie pan. Bake at 350 F for 30 minutes until they collapse. Let cool & then scoop pumpkin out of skin. In a separate pot, pre-heat the rest of the melted butter under a low flame and then saute the onions & garlic until soft. Add the scooped pumpkin & orange juice. Let reduce by half. Top off with just enough water to cover. Add tea bag with spice blend. Let cook for 30 minutes under medium heat (gently simmer). Add milk and puree with a hand held food processor until really smooth. Taste & adjust seasoning with salt & pepper.

To serve:
Add a generous portion of chutney to 8 soup bowls and ladle soup over the top.

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1 Comment

  • Terri Dal

    The recipe as posted here does not match the recipe of what the chef actually did on the noon lunch hour on Oct 8. As an example, he used shredded apple and ginger in the soup, which are not mentioned here. And, he topped the soup with granola, not chutney