Pumpkin Soup with Parmesan Crisps
3 servings
60 minutes
Pumpkin puree soup with parmesan chips is a harmony of tenderness and sophistication. Its roots trace back to European culinary traditions where pumpkin is valued for its sweet, velvety flavor. Roasted pumpkin enriched with the aroma of baked garlic transforms into a silky puree, while chicken breast adds richness to the dish. The final touch is crispy parmesan chips that add zest and textural contrast. This soup is an ideal choice for an autumn dinner, warming and refined. Light yogurt and fresh thyme complete the composition, highlighting the natural sweetness of the pumpkin. It can be served as a standalone dish or as an exquisite first course to a main feast.
1
Boil the chicken breast. It's better to take the breasts of broiler chickens.
- Chicken breast: 200 g
2
Peel the pumpkin and wrap it in foil. Wrap the garlic in another piece of foil with the skin on. Place on a baking sheet and put in a preheated oven at 185°C for 30 minutes (remove the garlic after 15 minutes).
- Pumpkin: 200 g
- Garlic: 3 cloves
3
Unwrap the foil, take out the pumpkin, and place it in the blender. Peel the garlic and add it to the blender along with the chicken.
- Pumpkin: 200 g
- Garlic: 3 cloves
- Chicken breast: 200 g
4
Pour in enough boiling water to make it easy for the blender to puree the contents. Add as needed, depending on the desired thickness of the soup.
- Boiling water: 100 ml
5
Prepare Parmesan chips: grate the cheese on a fine grater, place baking paper or a special mat on a baking sheet and form small circles from the cheese. Put in a preheated oven at 180°C for 3-5 minutes. The cheese should melt and slightly brown. Turn off the oven, wait a couple of minutes for the cheese to start drying, then lift it with a knife and transfer it to a rolling pin or bottle to dry.
- Parmesan cheese: 30 g
6
Pour the soup into bowls, garnish with yogurt, a sprig of thyme, and parmesan chips.
- Natural yoghurt: to taste
- Thyme: to taste
- Parmesan cheese: 30 g