Pheasant and Pumpkin Soup


  • ½ cup diced leeks
  • ½ cup diced parsnips
  • ½ cup diced yams
  • ½ cup celery and carrot
  • 8oz roasted pheasant meat
  • ½ cup white wine
  • 3 cups chicken stock
  • 1 cup pumpkin puree (canned is fine)
  • 2 tbspn fresh thyme, chopped fine
  • 2 tbspn pure maple syrup


  1. In a heavy bottomed pot, add 2T of neutral oil such as canola or vegetable oil. Sweat the vegetables over medium heat. Add the pheasant meat and saute for a few moments until it begins to caramelize and stick to the bottom of the pot a little.
  2. Add the wine and reduce the liquid by half.
  3. Add remaining ingredients and stir well.
  4. Reduce the heat to a simmer and cook for 45min to 60min.
  5. Season to taste with Salt and black Pepper.