Schrat`s Fine Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pumpkin meat (nutme or Hokkaido)
- 1 shallot (s), finely diced
- 2 clove (s) garlic, finely diced
- 10 g iner, finely diced
- 1 tablespoon olive oil
- 150 ml white wine
- 400 ml chicken broth
- 3 sprigs thyme
- 2 tablespoon pumpkin (se) (sweet and sour pickled)
- 1 tablespoon honey
- 1 teaspoon curry powder (Madras or Mumbai)
- 250 ml cream
- 30 g butter
- Balsamic vinegar (crema di balsamic vinegar), bianco
- salt
- Cayenne pepper
- Nutmeg, freshly grated
- 4 tablespoon pumpkin seeds
For the vegetables: (vegetable straw)
- 50 g carrot (s)
- 50 g celeriac
- 0.5 stick ½ leek
- 250 ml oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin flesh. Heat the olive oil in a saucepan, sweat the shallot, garlic cubes and ginger in it until translucent. Add the pumpkin cubes and thyme sprigs and sweat them too.
- Deglaze with white wine and top up with the chicken stock. Add the pickled pumpkin and honey, dust everything with curry and bring to the boil. Pour in the cream and simmer the soup in a closed saucepan over low heat for about 10 minutes until the pumpkin cubes are soft. Remove the sprigs of thyme from the soup.
- Puree the soup, strain through a fine sieve and season with balsamic vinegar, salt, cayenne pepper and freshly grated nutmeg. Heat again but do not boil, melt the butter in it and mix the soup with the hand blender until frothy.
- Roast the pumpkin seeds in a non-fat frying pan over medium heat until they start to smell.
- Put the soup in plates or cups, put the pumpkin seeds in the middle and serve.
- It is also smart to serve this soup with fried vegetable strips. It looks good and is delicious. To do this, cut the vegetables into the finest strips with a length of 5-6 cm, fry them briefly in hot oil until they are lightly browned. Lift this straw out of the oil with a slotted spoon and let it drain off on a few layers of kitchen paper. When serving, put a small pile in the middle of each plate or cup.
- If the soup is served as a starter or an intermediate course in a menu, this amount is enough for 8 people.
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