Pumpkin cream soup
5 servings
75 minutes
The recipe was shared with us by Yuriy Goloperov, chef of the Lark Café restaurant (Moscow).
Calories310.3kcal
Proteins12.4grams
Fats17.4grams
Carbohydrates30.4grams
Pumpkin
1.5
kg
Onion
1
head
Thyme
1
sprig
White wine
100
ml
Chicken broth
1.5
l
Lime
1
pc
Lemon
1
pc
Coconut milk
500
ml
Pumpkin seeds
to taste
Chives (ciboulette)
to taste
Salt
to taste
1
Peel the pumpkin.
- Pumpkin: 1.5 kg
2
Chop the onion randomly and bake it with the pumpkin at 180 degrees for 40 minutes until the vegetables are fully cooked.
- Onion: 1 head
- Pumpkin: 1.5 kg
3
After the pumpkin is baked, place it in a saucepan and add white wine and thyme.
- White wine: 100 ml
- Thyme: 1 sprig
4
Once the wine has evaporated, add chicken or vegetable broth (about 1.5 liters) and cook for another 15-20 minutes.
- Chicken broth: 1.5 l
5
Blend the soup until smooth in a blender.
6
Add salt to taste.
- Salt: to taste
7
Pour lime and lemon juice into the soup, and you can also add grated zest.
- Lime: 1 piece
- Lemon: 1 piece
8
Add coconut milk to the soup.
- Coconut milk: 500 ml
9
Sprinkle the soup with pumpkin seeds.
- Pumpkin seeds: to taste
10
To serve.
11
You can add crab or fried shrimp and stracciatella if desired.
