A Bi-Annual Magazine Serving Marin, Sonoma and Napa Counties


Feather Ranch Musque de Provence Soup

with Spiced Marshmallows & Roasted Chestnuts

By Roland Passot



2 ½ lbs. Musque de Provence pumpkin

2 oz. unsalted butter

2 tbs. honey

1 whole cinnamon stick

2 tsp. salt

½ tsp. black pepper

½  of 1 nutmeg grated, or ½ tsp ground nutmeg

2 cups water

½ lb. fresh chestnuts


Preheat oven to 350F.

Split the pumpkin into large pieces and remove seeds.  Place pieces on a roasting rack in a roasting pan.  Divide the butter and place it on the individual pieces of pumpkin.  Drizzle the honey over the pieces, season with salt, pepper, and ground nutmeg, and place the cinnamon stick on one of the pieces.  Pour the water or stock into the bottom of the pan and cover the roasting pan with aluminum foil.  Place into the oven for one hour and bake until squash is very soft.  Remove from the oven and allow to cool (be sure to save the liquid in the bottom of the pan). When cool, scrape the squash from the rind and discard the rind along with the cinnamon stick.  Blend the squash with the remaining pan liquid, strain, and refrigerate until ready to use. 

Spiced Marshmallows


25 grams gelatin powder

½ cup cold water

2 cups sugar

½ cup glucose

½ hot water

¼ tsp salt

2 oz egg whites

1 tsp. Chinese five spice powder

1 tbsp. cinnamon powder


Sprinkle gelatin powder in cold water and let soften.

Boil together sugar, corn syrup, hot water and salt; cook to 225F on a candy thermometer.

Pour hot syrup over gelatin and stir until gelatin is fully melted.

Add the gelatin/syrup mix to a Kitchen Aid bowl and whisk on high speed until tripled in volume.

Beat the egg whites to a stiff peak, then fold into gelatin/syrup.  On low speed, add in spices and then turn mixer on high and beat until mixture is very stiff.

Cover a 1-quarter sheet pan with powdered sugar and pour in mixture, top with more powdered sugar.

Use an off set spatula to evenly distribute mixture in pan. Cut into squares (dust off sugar) when cool.

(Note: If you want to use store-bought marshmallows, consider the Season the marshmallows with a light dusting of cinnamon and five spice powder before serving.)

 For the Roasted Chestnut

Preheat oven to 425 F. Find the flat side of each chestnut and cut a large X with a sharp paring knife all the way through the skin. Place chestnuts on a shallow baking pan and place in the oven to roast for about 30 to 40 minutes, depending on size of nuts. Shake pan several times to rotate chestnuts so they will cook evenly. 
If you just want them cooked enough to peel, roast for 10 to 15 minutes. 
Peel roasted chestnuts as soon as they are cool enough to handle, because once they cool completely, they are difficult to peel. However, they may be reheated briefly to aid in peeling. 


In an attractive soup bowl, place chestnut pieces (1 chestnut per serving) and cut-up marshmallow on the bottom. Pour soup into each serving, table-side. Serve piping hot.


This recipe is courtesy of Roland Passot of La Folie in San Francisco.