This complex pumpkin soup was created by Executive Chef Bradley Labarre of the Cabarrus Country Club in Concord, North Carolina for the December 2009 Deep Plate exercise.
The roasted pumpkin soup contains pumpernickel croutons, caramelized pearl onions, fresh herbs, and is garnished with dill crème fraîche.
Need more inspiration? Check out the Bauscher Hepp Design Guide, and see a whole new world of plating possibilities.
