Creamy Pumpkin Soup with Pea Mousse
Soups • European
Description
Creamy pumpkin soup with pea mousse
Ingredients
- Butternut Squash 20 oz
- Celery salt 3 stalks
- Cream 22% to taste
- Green Peas 5 oz
- Parsley to taste
- Butter 0 oz
Step-by-Step Guide
Step 1
Peel the squash, remove the seeds, and cut it into cubes. Cover with water, about a finger above the cubes, and simmer on low heat for 15 minutes.
Step 2
In a separate saucepan, sauté the chopped celery in cream with the addition of butter. Lightly salt.
Step 3
When the squash softens, season it with salt and pepper. Then mix everything and transfer the contents of the pot to a blender and puree.
Step 4
Add the sautéed celery in cream to the blender. Once everything is blended, pour it back into the pot or serve in bowls.
Step 5
Separately, cook the green peas in cream. Then puree them in a blender.
Step 6
Serve, garnishing the soup with pea mousse and sprigs of parsley.
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