Pumpkin Soup-Puree
4 servings
40 minutes
An endless field for experiments, any pumpkin soup uses, first of all, the natural sweetness of the red pumpkin pulp, its plasticity and endless susceptibility. Pumpkin easily absorbs new flavors, easily rubs against other products and flirts with spices, unexpectedly changing its taste. Before you is a basic recipe, where the red pumpkin is colored with gingerbread aromas of ginger and cardamom. Then you can change it at your discretion. For example, make soup with finely chopped walnuts (vegetarian version), enhance it with chicken liver or add an Asian note, replacing regular cream with coconut, parsley with cilantro, and throwing a handful of fried shrimp on top of the plate.
1
Peel the pumpkin from the skin and seeds, and cut it into large cubes of 3-4 cm sides.
- Pumpkin: 1.2 kg
2
Cut the onion into half rings.
- Onion: 1 head
3
Place the pumpkin, onion, and whole garlic cloves in a pot and cover with chicken or vegetable broth.
- Pumpkin: 1.2 kg
- Onion: 1 head
- Garlic: 2 cloves
- Bouillon: 1 l
4
Bring to a boil and cook the pumpkin over medium heat until ready - about 10 minutes.
5
Turn off the heat and blend the soup with an immersion blender until smooth.
6
Season the soup with salt, pepper, and spices. Stir in the cream, leaving some for serving.
- Salt: to taste
- Ground black pepper: to taste
- Ground ginger: to taste
- Ground cardamom: to taste
- Cream 30%: 200 ml
7
Chop the parsley finely.
- Parsley: 10 g
8
Pour the soup into bowls, garnish with cream and parsley.
- Cream 30%: 200 ml
- Parsley: 10 g