Pumpkin soup with chestnut cream and Parma ham
3 servings
70 minutes
This pumpkin soup with chestnut cream and Parma ham is a true gastronomic symphony. The sweetness of roasted pumpkin harmonizes with the velvety texture of the chestnut cream, while the savory ham adds depth to the flavor. Originating from American cuisine, this soup incorporates European traditions through the use of chestnuts and Parma ham. It is suitable for both cozy family dinners and exquisite restaurant presentations. The creamy consistency, rich aromas, and refined notes of white wine and turmeric make it a truly autumnal dish that warms on cool evenings. Garnished with spinach and fresh parsley, the soup delights not only in taste but also in its aesthetic appearance.
1
Chop the vegetables randomly and fry them in vegetable oil. Pour in the wine and evaporate. Add chicken broth and bring to a boil.
- Carrot: 55 g
- Onion: 55 g
- Celery root: 55 g
- Vegetable oil: 25 ml
- Dry white wine: 10 ml
- Chicken broth: 55 ml
2
Bake the prepared pumpkin in the oven, then immerse it in broth and simmer with other vegetables for about 30 minutes. Thicken the soup with a flour roux and add cream, bring to a boil, add turmeric, blend it and season with salt and pepper to taste.
- Pumpkin: 45 g
- Carrot: 55 g
- Onion: 55 g
- Celery root: 55 g
- Chicken broth: 55 ml
- Wheat flour: 10 g
- Cream 33%: 200 ml
- Turmeric: 1 g
3
Boil chestnuts in milk and blend to make puree. Season with salt and pepper to taste.
- Chestnuts: 75 g
- Milk: 125 ml
- Parsley: 5 g
4
Pour the soup into a baking pot. Make drops from chestnut puree. Decorate with Parma ham and chopped parsley. Drizzle with olive oil and garnish the center with mini spinach.
- Parma ham: 20 g
- Parsley: 5 g
- Spinach: 2 g