Pumpkin puree soup
8 servings
90 minutes
Pumpkin puree soup is a culinary masterpiece where exquisite taste and the cozy aroma of autumn intertwine in one dish. This recipe originated as a way to highlight the natural sweetness of pumpkin, transforming it into a delicate creamy soup with hints of nutmeg and pepper. Sherry adds subtle sophistication, while cream provides a velvety texture. The garnish of crispy onions, seeds, and toasted bread cubes gives the dish contrasting flavor and pleasant crunch. Serving the soup in the pumpkin itself makes it a true gastronomic masterpiece, perfect for cozy autumn evenings or festive gatherings.
1
Cut off the top of the pumpkin, remove the seeds and fibrous core. Carefully carve out the flesh so that the pumpkin skin remains intact and retains its shape. Wash the flesh pieces and dry them.
- Pumpkin: 2.5 kg
2
Clean 2 heads of onion and garlic, chop into cubes, and sauté until translucent. Add cubed pumpkin, salt, red and white pepper, nutmeg, and broth. Simmer for 20 minutes.
- Onion: 2 heads
- Garlic: 2 cloves
- Pumpkin: 2.5 kg
- Salt: to taste
- Ground white pepper: to taste
- Ground red pepper: to taste
- Ground nutmeg: to taste
- Vegetable broth: 250 ml
3
Make puree with a mixer. Add sherry, cream, and season with sauces.
- Sherry: 40 ml
- Cream: 200 g
- Worcestershire sauce: 3 tablespoons
- Soy sauce: 3 tablespoons
4
Prepare the decoration: slice 300 grams of onion into rings. Fry seeds in a pan. Add onion rings coated in starch and fry until crispy. Fry small cubes of bread in oil until a crispy crust forms.
- Onion: 2 heads
- Pumpkin seeds (pepitas): 100 g
- Starch: 0.5 teaspoon
- Olive oil: 2 tablespoons
- Butter: 50 g
- Borodino rye bread: 2 pieces
5
Serve the soup in a pumpkin shell. Serve the seeds, onion, and bread in separate dishes.
