Pumpkin soup with balsamic cream
5 servings
25 minutes
Pumpkin soup with balsamic cream is a true embodiment of French elegance in cuisine. It combines the sweetness of pumpkin, the spiciness of chili, and subtle Eastern notes of curry. Cream adds tenderness, while balsamic cream provides a light tang that harmoniously completes the flavor. The origins of this dish trace back to the traditions of autumn cuisine in France, where pumpkin holds a prestigious place in seasonal recipes. The soup is perfect for cozy dinners on cool evenings and can be served as a standalone dish or alongside crispy baguette that highlights its velvety texture. Simple to prepare yet exquisite in presentation, this soup can surprise and captivate any fine dining enthusiast.
1
Cut the pumpkin into large pieces.
- Pumpkin: 0.5 kg
2
Chop the onion coarsely as well.
- Red onion: 1 piece
3
Crush the garlic with a chef's knife.
- Garlic: 2 pieces
4
Add onion and garlic to the heated oil in the saucepan.
- Red onion: 1 piece
- Garlic: 2 pieces
5
Once browned, flip it.
6
Add curry.
- Curry powder: 1 teaspoon
7
Stir and fry for another minute.
8
Add pumpkin and pour in water.
- Pumpkin: 0.5 kg
9
Shuffle
10
Cut the pepper into large pieces.
- Chili pepper: 1 g
11
Add erythritol and pepper.
- Erythritol: 0.5 teaspoon
- Chili pepper: 1 g
12
Cook the soup for about 15 minutes.
13
Pour the soup into a blender and blend vigorously until smooth.
14
Pour the resulting cream soup back into the pot. Place it over medium heat.
15
Add cream.
- Single cream 10% fat: 60 ml
16
Stir and cook for another 3-4 minutes.
17
Pour into a dish and dress with balsamic cream.
- Balsamic glaze: 1 tablespoon
