Chef Robert Ash

Chef Robert Ash

As Executive Chef of the historic Pfister Hotel in Milwaukee, Robert Ash has become synonymous with downtown dining. Overseeing The Pfister’s array of historic restaurants and lounges including Café at The Pfister, Blu and The Rouge, Ash has more than a decade of culinary experience that also includes Executive Chef positions at InterContinental Milwaukee hotel and acclaimed restaurant Kil@wat.

Japanese Pumpkin Soup

Japanese Pumpkin Soup

spiced pumpkin seeds, rye croutons, nutmeg cream

Soup Ingredients

  • 2 tbs unsalted butter
  • ½ small white onion, thinly sliced
  • 1 stalk celery thinly sliced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 small Kabocha Squash (Japanese Pumpkin), peeled and seeds removed, cut into small chunks (about 4 cups)
  • 1/3 c dry white wine
  • 4 c chicken or vegetable stock
  • 3 tbs unsalted butter
  • 1/3 c rye bread croutons
  • 1 tbs spiced pumpkin seeds

Directions

  • Over medium heat, melt 2 tbs butter in large pot.
  • Add onion, celery, garlic, thyme, and bay leaf and cook for 2-3 minutes until soft.
  • Add pumpkin and allow it to sweat until it begins to soften. Deglaze with wine.
  • Add the stock, bring it to a boil and simmer for 50 minutes or until pumpkin is very tender.
  • Remove soup and then puree in a blender. Pass through a fine mesh sieve.
  • Return to pot and heat over medium heat, seasoning with salt and freshly ground white pepper.
  • If soup is too thick, thin it with more stock.
  • Reduce heat to low and keep warm.
  • Before serving, whisk in butter, a little at a time to finish.
  • To serve, spoon soup into 4 soup plates and sprinkle with croutons and pumpkin seeds.
  • Serve the cream in a small bowl at the table.

Nutmeg Cream Ingredients

  • ¼ c heavy cream
  • ¼ tsp ground nutmeg
  • Pinch sea salt

Directions

  • In a small bowl, whip the cream to soft peak stage. Add nutmeg and season with a pinch of sea salt.

Spiced Pumpkin Seeds Ingredients

  • 1 ¼ lb pumpkin seeds
  • ¾ oz fresh chopped garlic
  • ¾ oz cayenne pepper
  • ½ oz paprika
  • ¼ oz ground cumin
  • 1 oz fresh squeezed lime juice
  • 1 oz olive oil
  • ½ oz sea salt
  • ¼ oz black pepper

Directions

  • In a large stainless steel bowl combine all the ingredients and toss evenly to coat.
  • Spread out evenly onto a parchment lined baking tray and bake in an oven at 375 degrees F for for 12-15 minutes shaking around sporadically.
  • Remove from oven and cook completely, place into an airtight container and store for up to 2 months.

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