Pumpkin Puree Soup
Soups • Author's
Description
Pumpkin Puree Soup
Ingredients
- Pumpkin 5 lbs
- Garlic 2 cloves
- Salt to taste
- White Pepper (whole) to taste
- Red Long Chili Peppers to taste
- Ground Nutmeg to taste
- Sherry 0 fl oz
- Chicken Broth 10 fl oz
- Cream 5 oz
- Worcestershire Sauce 3 tablespoons
- Soy Sauce 3 tablespoons
- Shelled pumpkin seeds 5 oz
- Onion 2 heads
- Starch film 0.5 teaspoons
- Olive Oil 2 tablespoons
- Butter 0 oz
- Borodinsky Bread 2 pieces
Step-by-Step Guide
Step 1
Cut off the top of the pumpkin, remove the seeds and fibrous core. Carefully scoop out the flesh so that the pumpkin skin remains intact and retains its shape. Wash the pieces of flesh and dry them.
Step 2
Peel 2 heads of onion and garlic, chop them into cubes, and sauté until translucent. Add the diced pumpkin, salt, red and white pepper, nutmeg, and broth. Simmer for 20 minutes.
Step 3
Blend into a puree using a mixer. Add sherry, cream, and season with sauces.
Step 4
Prepare the garnish: slice 300 grams of onion into rings. Toast the seeds in a pan. Add the onion rings dusted with starch and fry until crispy. Fry small cubes of bread in oil until golden brown.
Step 5
Serve the soup in the pumpkin skin. Serve the seeds, onion, and bread in a separate dish.
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