Smoked Pumpkin Soup
1 serving
50 minutes
Smoked pumpkin soup is the true embodiment of autumn coziness and gastronomic delight. Its roots trace back to European cuisine, where smoking vegetables adds depth of flavor and a unique aroma to dishes. The sweet pumpkin, infused with a smoky bouquet of thyme, rosemary, and garlic, reveals new facets of its tenderness. The addition of chicken broth and cream transforms the soup into a silky, warming texture that caresses the taste buds. This dish is perfect for a cozy dinner on a cool evening, highlighting an atmosphere of comfort and warmth. It can be served with crispy baguette or a drop of fragrant pumpkin oil to enhance its rich flavor. This soup is not just food; it is a whole gastronomic story that unveils the secrets of smoky notes and velvety texture.
1
Smoke the pumpkin at 180 degrees for 20 minutes with thyme, rosemary, garlic, and olive oil.
- Pumpkin: 150 g
- Fresh thyme: 2 g
- Garlic: 5 g
- Rosemary: 2 g
- Olive oil: 20 ml
2
Then transfer the pumpkin to a pot and stew it until soft.
- Pumpkin: 150 g
3
Blend, add chicken broth, salt, pepper, cream, and butter.
- Chicken broth: 50 ml
- Cream: 100 ml
- Butter: 10 g