Pumpkin Soup with Cream and Parmesan
Soups • Russian
Description
Pumpkin Soup with Cream and Parmesan
Ingredients
- Pumpkin 5 lbs
- Butter 5 oz
- Parmesan Cheese 5 oz
- Chicken Broth 0 qt
- Ocean salt to taste
- Cream 3 tablespoons
- Ground Black Pepper to taste
- Olive Oil to taste
Step-by-Step Guide
Step 1
Cut the pumpkin into quarters, remove the seeds, peel the skin, and slice the flesh thinly.
Step 2
Heat the butter in a large pot over medium heat until it starts to foam and darken. Add the pumpkin, season with salt, stir, reduce the heat. Cover and cook over moderate heat for 15 minutes, stirring occasionally.
Step 3
Pour in the broth, increase the heat, and bring to a boil. Add the Parmesan, stir, and reduce the heat. Without covering, simmer for 15 minutes, stirring to prevent the Parmesan from sticking to the bottom.
Step 4
Blend the soup in a blender until smooth and strain into a clean pot through a fine sieve. Whisk the cream into the resulting puree. Heat again, taste, and season if necessary.
Step 5
Ladle the soup into warmed bowls, drizzle with olive oil, and garnish with Parmesan curls.
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