Pumpkin cream soup with green pea mousse
5 servings
20 minutes
Pumpkin cream soup with green pea mousse is an elegant combination of velvety pumpkin and the freshness of green peas, creating a harmony of flavors. This recipe traces back to European traditions where soups are not just a dish but an art of gastronomy. The sweet pumpkin, slowly stewed, reveals its richness while the celery simmered in cream adds depth. The delicate green pea mousse gives the dish a fresh spring note, making it perfect for both a cozy dinner and a festive table. Garnished with parsley sprigs, it pleases the eye and emphasizes the balance of flavors. Such soup warms and provides refined pleasure, awakening appetite and the desire to savor every spoonful.
1
Peel the pumpkin from the skin and seeds, and cut it into cubes. Pour water to cover the cubes by a finger's width and boil on low heat for 15 minutes.
- Acorn squash: 500 g
2
Sauté chopped celery in cream with butter in a separate pan. Lightly salt.
- Celery: 3 stems
- Cream 20% fat: to taste
- Butter: 20 g
3
When the pumpkin softens, add salt and pepper. Then mix and transfer all the contents of the pot to a blender and puree.
- Acorn squash: 500 g
- Cream 20% fat: to taste
4
Add the cream-stewed celery to the blender. After everything is mixed, pour it back into the pot or serve in bowls.
- Celery: 3 stems
- Cream 20% fat: to taste
5
Boil green peas separately in cream. Then blend it in a blender.
- Green peas: 100 g
- Cream 20% fat: to taste
6
Serve the soup garnished with pea mousse and parsley sprigs.
- Green peas: 100 g
- Parsley: to taste