Spicy Pumpkin Soup
Soups • Chinese
Description
I make the broth from Knorr cubes. 2.5 cubes for 1.5 liters of water.
Ingredients
- Pumpkin 5 lbs
- Butter 5 oz
- Egg white 2 pieces
- Onion 2 pieces
- 10% cream 5 fl oz
- Chicken Broth 0 qt
- Sugar 2 tablespoons
- Nutmeg a pinch
- Grated Ginger Root 0.5 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel all the vegetables, remove the seeds from the pumpkin, cut it into cubes, and slice the onion into rings.
Step 2
Heat the butter in the pot where the soup will be cooked. Add the onion and sauté over low heat, stirring, for 5 minutes until the onion becomes soft. Add the sugar and cook for another 5 minutes until the onion becomes caramelized (golden). You can increase the heat to coat the onion with a sugar crust. Be sure to stir constantly to prevent burning.
Step 3
Add the pumpkin (and carrot) and sauté everything together for 5–10 minutes over low heat.
Step 4
Pour in the broth (remember that the broth cube is already salty) so that it covers the vegetables by 1–2 cm, leaving the rest. Bring to a boil, reduce the heat, and simmer for 45 minutes (until the vegetables are completely soft). Remove the pot from the heat and let it cool slightly with the lid off (5–10 minutes). Then blend everything with a blender. Gradually add the cream until you reach the desired consistency of the soup. If the soup is still thick after the cream, you can add the remaining broth or warm water.
Step 5
Add 2 egg yolks to the finished soup and blend again (the yolks are raw).
Step 6
Add salt and pepper to taste. Add nutmeg (a pinch) and ginger.
Step 7
Serve warm. You can add croutons, fried bacon, parmesan, or peeled pumpkin seeds.
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