Pumpkin cream soup with brandy
6 servings
15 minutes
Pumpkin cream soup with brandy is an exquisite dish of Mexican cuisine that combines the sweetness of pumpkin, the sharpness of brandy, and the tenderness of cream. Its rich flavor with light caramel notes and spicy warmth makes it an ideal warming treat. Historically, pumpkin soups were popular in Mexico due to the availability of pumpkins, and the addition of brandy adds elegance and depth to the dish. The velvety texture highlighted by garlic and onion aroma turns this soup into a gastronomic masterpiece. It is served with crispy pumpkin seeds that add textural contrast. This dish is perfect for cozy autumn evenings or as an unusual first course for a festive dinner.
1
Finely chop red onion and garlic and sauté in a deep skillet with butter. First the onion, and when it becomes soft, add the garlic. The garlic should be cooked only until a strong aroma appears, no longer. Overcooked garlic tastes bitter.
- Red onion: 1 head
- Garlic: 6 cloves
- Butter: 100 g
2
Next, add the diced pumpkin flesh to the saucepan and sauté it with the onion and garlic, making sure nothing burns and stirring constantly.
- Pumpkin: 1 kg
3
Once the pumpkin softens slightly, easily determined by pressing with a spoon, pour brandy into the pan and fry for another five minutes until the alcohol evaporates.
- Brandy: 50 ml
4
Then pour chicken broth into the saucepan, add pepper, salt, sugar, and cook for another 5-7 minutes.
- Chicken broth: 1 l
- Salt: pinch
- Fresh pepper: pinch
- Sugar: 2 tablespoons
5
Blend the resulting mixture with low-fat cream and parsley. Serve with roasted pumpkin seeds in a dry pan.
- Cream: 200 ml
- Parsley: 20 g