Velvet Pumpkin Soup Puree
4 servings
35 minutes
Velvety pumpkin puree soup is an exquisite dish of French cuisine, embodying sophistication and comfort. Its history begins in the rural areas of France, where pumpkin is valued for its rich flavor and nutrition. The delicate combination of sweet pumpkin, creamy cream, and fragrant sage creates a harmony of taste that warms and delights. The light texture makes this soup perfect for autumn evenings, while additions like green onions, wheat sprouts, and balsamic vinegar add fresh and spicy notes. The velvety soup can be served as a standalone dish or as a refined start to a gastronomic dinner. It not only pleases the palate but also decorates the table with its sunny color.
1
Remove the roots, upper leaves, and green part of the leek, then chop finely. Sauté the onion with 2 tablespoons of oil and broth over low heat for 3-4 minutes, adding more broth if necessary.
- Leek: 1 piece
- Extra virgin olive oil: to taste
- Vegetable broth: 1 l
2
Meanwhile, wash the pumpkin, peel it and cut it into pieces. Peel the potatoes, rinse them and cut them into cubes. Then add the pumpkin and potatoes to the onion, mix and let simmer together for 1 minute. Add sage and 1 liter of hot vegetable broth and continue cooking for 20 minutes.
- Pumpkin: 500 g
- Potato: 1 piece
- Sage: 1 sprig
- Vegetable broth: 1 l
3
Remove the sage. Blend the pumpkin with an immersion blender until homogeneous, adding 5 tablespoons of fresh cream at the end. Season with salt. Distribute onto plates, garnish with chopped green onions, wheat sprouts, and a few drops of balsamic vinegar, and pepper to taste.
- Sage: 1 sprig
- Cream: 5 tablespoon
- Salt: to taste
- Green onion tops (scallion greens): 1 bunch
- Wheatgrass sprouts: 20 g
- Balsamic vinegar: to taste
- Ground black pepper: to taste
