Pumpkin Cream Soup
Soups • European
Description
This is a slightly simplified version of pumpkin soup, inspired by the renowned classic French chef, John Smith. The main focus here is the use of brandy, which adds a spicy intensity to the sweet flavor of the pumpkin. Smith uses a hollowed-out pumpkin as a serving bowl for this soup, which not only adds a rustic elegance but also brings a taste of freshness.
Ingredients
- Pumpkin 0 lbs
- Spanish onions 1 head
- Garlic 4 cloves
- Chicken Broth 0 qt
- Brandy 5 fl oz
- Sugar 2 spoons
- Parsley 0 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- 10% cream 5 fl oz
- Shelled pumpkin seeds to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the pumpkin flesh into small cubes. Finely chop the onion and garlic.
Step 2
In a deep skillet, melt a piece of butter, add a splash of olive oil, and sauté the onion over medium heat until it reaches a tender, caramelized state. Then, add the garlic to the skillet and cook until a strong garlic aroma emerges.
Step 3
Then add the pumpkin to the saucepan and sauté it with the onion and garlic, stirring constantly. As soon as the edges of the pumpkin cubes start to take on a brownish color, sprinkle the pumpkin with sugar, pour in the brandy, and simmer the vegetables for three minutes, stirring continuously. The rapid evaporation of the alcohol accelerates and enhances the flavor exchange.
Step 4
Next, pour the broth into the saucepan, stir the contents, wait for the broth to come to a boil, and then reduce the heat to low and simmer for fifteen minutes.
Step 5
Then add the cream, chopped parsley, season with salt and pepper. Remove from heat and use an immersion blender to puree the soup until smooth.
Step 6
Serve with toasted pumpkin seeds.
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