Pumpkin Soup with Quince
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 pumpkin (se), Hokkaido (about 800g)
- 2 leeks, small ones, only the white one
- 5 cm ginger, fresh
- 200 ml white wine, dry
- 1 small quince (s)
- 1 teaspoon turmeric
- 3 tablespoon olive oil
- 2 pinches cinnamon
- 1 pinch (s) allspice
- 1 pinch (s) ground clove (s)
- 1 pinch (s) cardamom
- 1 pinch (s) mace (s)
- 2 tablespoon sugar
- 600 ml poultry stock
- 200 ml cream
- 20 cl vermouth (Noilly prat), optional
Print Recipe
Pin Recipe Instructions
- Do not peel the Hokkaido, remove the stones, dice. Peel the quince, remove the core, dice. Clean the leek and cut into rings, peel and finely dice the ginger.
- Do not braise everything in 3 tablespoons of olive oil, the ginger must not burn and the leek should not take on any color.
- Add white wine and simmer gently for 20 minutes, puree with the magic wand, add the spices and sugar, fill up with poultry stock, simmer for another 15 minutes.
- Add the cream and reheat, season to taste.
- Serve with a dab of half-whipped cream.
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