Pumpkin Soup
4 servings
60 minutes
Vegetable puree soups are a great everyday solution. They cook quickly, don't require slicing skills, meat broth, which usually takes a long time to cook, is also optional, and the technology for all soups is simple and roughly the same . Having learned how to make puree once, you can experiment endlessly. The main thing is to get the right consistency, not too thick, not too thin, otherwise the soup will turn into a side dish or, on the contrary, a vague semblance of a smoothie. Pumpkin in this sense helps to maintain balance: its starchy pulp gives the soup density, but if you dilute it with cream, milk or just water, it becomes fluid. Don't be stingy about adding a little brandy to the soup: the alcohol will evaporate by the time the soup is served, but what an aroma it will leave behind!
1
Cut the pumpkin flesh, red onion, and garlic into cubes. Melt butter in a saucepan, add olive oil, and sauté the onion. Add garlic and sauté over medium heat until fragrant.
- Pumpkin: 1 kg
- Red onion: 1 head
- Garlic: 4 cloves
- Butter: 50 g
- Olive oil: 20 ml
2
Add pumpkin to the skillet, then sprinkle sugar, pour in brandy, and sauté the vegetables for 3 minutes, stirring constantly.
- Pumpkin: 1 kg
- Sugar: 2 tablespoons
- Brandy: 100 ml
3
Add a pinch of salt, pour in chicken broth, and bring to a boil. Pour the finished mixture with cream, season with salt and pepper to taste, and serve garnished with parsley and pumpkin seeds.
- Salt: to taste
- Chicken broth: 1 l
- Heavy cream 35% fat: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
- Pumpkin seeds (pepitas): to taste
