Spicy Pumpkin Soup with Pear
4 servings
40 minutes
The recipe was prepared in our kitchen by chef Anton Kovalkov. A vivid demonstration of how the classic pumpkin soup recipe can be colored by introducing new ingredients into the game: pear and aromatic nut butter .
1
Remove seeds and skin from the pumpkin, and cut it into random pieces.
- Butternut squash: 0.5 piece
2
Peel the pear and cut it into pieces of the same size.
- Conference pears: 1 piece
3
Chop the onion randomly.
- Onion: 0.5 head
4
Heat 50 grams of butter and olive oil in a pot.
- Butter: 300 g
- Olive oil: 20 ml
5
Add pumpkin and onion to the pot, stir, and sauté until the onion is golden.
- Butternut squash: 0.5 piece
- Onion: 0.5 head
6
Add the pear and fry for another 5–7 minutes.
- Conference pears: 1 piece
7
Melt 250 grams of butter in a separate saucepan.
- Butter: 300 g
8
When the butter is fully melted and a foam of milk whey appears on its surface, whisk the butter and continue heating it over medium heat, stirring occasionally until it darkens and takes on a rich nutty aroma.
9
Pour wine over the vegetables and evaporate the alcohol for 2 minutes. Add water and cream to the pot, bring to a boil, and cook until the vegetables are tender.
- Dry white wine: 200 ml
- Water: 500 ml
- Heavy cream 35% fat: 250 ml
10
Add 50 grams of burnt butter to the soup and blend until smooth. For a smoother texture, you can strain the soup through a fine sieve. Season with salt and pepper to taste.
- Butter: 300 g
- Salt: to taste
11
Serve the ready soup with Greek yogurt, nutmeg, mint leaves, and a few drops of burnt oil.
- Greek yoghurt: to taste
- Fresh mint: to taste
- Nutmeg: to taste
- Butter: 300 g