Pumpkin puree soup
6 servings
40 minutes
Pumpkin puree soup is an exquisite dish of French cuisine that combines tenderness and sophistication of flavor. The history of this soup is rooted in the traditions of European chefs who sought to transform simple seasonal ingredients into culinary masterpieces. Its velvety texture and the light sweetness of pumpkin, highlighted by butter and milk, create a harmony of taste. Crispy croutons add textural variety, turning each spoonful into a delight. This soup is perfect for autumn and winter evenings, warming the soul and body. It can be served as a standalone dish or as an elegant starter for a gastronomic dinner. It combines simplicity in preparation with elegance in presentation, making it a favorite among lovers of French cuisine.
1
Peel the pumpkin and potatoes, wash them, cut into thin slices, place in a pot, add water, salt, sugar, a tablespoon of oil, and cook on low heat for 25-30 minutes.
- Pumpkin: 800 g
- Potato: 300 g
- Water: 3 glasss
- Sugar: 2 teaspoons
- Butter: 3 tablespoons
2
Add dried or fried croutons, stir and bring to a boil. Strain the resulting mass, pass the remaining residue through a sieve, dilute everything with hot milk (to the thickness of cream) and season with butter.
- Fried bread (grenki): 150 g
- Milk: 5 glass
- Butter: 3 tablespoons
