Spicy Pumpkin Soup with Pear

Ingredients

• Butternut Squash ½ pieces
• Conference Pear 1 piece
• Onion ½ heads
• Butter 10 oz
• Olive Oil 0 fl oz
• Dry White Wine 5 fl oz
• Water 15 fl oz
• 10% cream 10 fl oz
• Natural Yogurt to taste
• Fresh Mint to taste
• Nutmeg to taste
• Salt to taste

Step-by-Step Guide

Step 1

Remove the seeds and skin from the pumpkin, and cut it into random pieces.

Step 2

Peel the pear as well and cut it into pieces of the same size.

Step 3

Chop the onion randomly.

Step 4

In a pot, heat 50 grams of butter and olive oil.

Step 5

Add the pumpkin and onion to the pot, stir, and sauté until the onion is golden brown.

Step 6

Add the pear and sauté for another 5–7 minutes.

Step 7

In a separate saucepan, melt 250 grams of butter.

Step 8

When the butter is fully melted and a foam of milk whey appears on its surface, whisk the butter and continue to heat it over medium heat, stirring occasionally, until the butter darkens and develops a rich nutty aroma.

Step 9

Pour the wine over the vegetables and let the alcohol evaporate for 2 minutes. Add water and cream to the pot, bring to a boil, and cook until the vegetables are tender.

Step 10

Add 50 grams of burnt butter to the soup and blend it until smooth. For an even creamier texture, you can strain the soup through a fine sieve. Season with salt and pepper to taste.

Step 11

Serve the finished soup with Greek yogurt, nutmeg, fresh mint leaves, and a few drops of burnt oil.