Pumpkin Soup
Soups • Brazilian
Description
Vegetable pureed soups are a perfect solution for everyday meals. They cook quickly, require no special cutting skills, and there's no need for a meat broth, which usually takes a lot of time to prepare. The technology for all soups is simple and quite similar. Once you learn how to make a puree, you can experiment endlessly. The key is to achieve the right consistency—not too thick and not too thin, otherwise the soup will turn into a side dish or, conversely, an indistinct version of a smoothie. In this regard, pumpkin helps maintain the balance: its starchy flesh gives the soup thickness, but once you dilute it with cream, milk, or just water, it becomes fluid. Don’t hesitate to add a little brandy to the soup: the alcohol will evaporate by the time the soup is served, but it will leave a wonderful aroma!
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
Dice the flesh of the pumpkin, red onion, and garlic. Melt the butter in a saucepan, add the olive oil, and sauté the onion. Add the garlic and cook over medium heat until fragrant.
Step 2
Add the pumpkin to the contents of the saucepan, then sprinkle in the sugar, pour in the brandy, and simmer the vegetables for 3 minutes, stirring constantly.
Step 3
Add a pinch of salt, pour in chicken broth, and bring to a boil. Pour the prepared mixture with cream, season with salt and pepper to taste, and serve garnished with parsley and pumpkin seeds.
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