Pumpkin soup with basil
1 serving
50 minutes
Pumpkin soup with basil is a true masterpiece of gourmet cuisine, combining the tenderness of roasted pumpkin, the depth of aromatic broth, and the exquisite freshness of basil. This soup is rooted in the culinary traditions of seasonal vegetable dishes, inspiring with its simplicity and elegance. The velvety texture is achieved through careful processing of ingredients: vegetables are sautéed until caramelized and then combined with roasted pumpkin and spices. Creams finish the dish, adding softness and richness to the soup. The flavor is rich, slightly sweet yet soothingly warm. Served with crunchy pumpkin seeds and watercress salad adds a crispy note. This soup is perfect for cozy autumn evenings, filling the home with aromas of spices and warmth.
1
Cut the pumpkin into 2x2 cm cubes, grease with vegetable oil, season with salt and pepper. Then place in the oven and bake until ready at 180 degrees.
- Pumpkin: 200 g
- Vegetable oil: 15 ml
- Salt: 1 g
- Black peppercorns: 1 g
2
Dice onion, carrot, and celery into 1.5 cm cubes, sauté in vegetable oil in a saucepan for 10-15 minutes, then add crushed garlic (the vegetables should be sautéed and stewed).
- Onion: 25 g
- Carrot: 25 g
- Celery stalk: 10 g
- Vegetable oil: 15 ml
- Garlic: 2 g
3
Add roasted pumpkin to the vegetables and pour in chicken broth. Boil everything until the broth reduces by about half.
- Pumpkin: 200 g
- Chicken broth: 200 ml
4
Then strain all the liquid part of the soup.
5
Blend the remaining vegetables until smooth and homogeneous, then gradually add the strained broth while continuing to blend until the soup reaches the desired consistency.
6
Strain the soup through a sieve, add cream, bring to a boil, and blend again with a blender.
- Whipping cream 33%: 20 ml
7
Pour into a plate, sprinkle with whole roasted pumpkin seeds, drizzle around with cream and olive oil, garnish with cress salad and sprinkle with pepper.
- Pumpkin seeds (pepitas): 5 g
- Whipping cream 33%: 20 ml
- Olive oil: 5 ml
- Garden cress: 2 g
- Black peppercorns: 1 g
