Pumpkin soup
Description
A hearty first course. The soup is served in glass tumblers, topped with a fluffy cheesy "cap" that resembles cappuccino foam. The pumpkin soup recipe itself is very simple. In addition to pumpkin, we use potatoes and leek, boiling them in broth and then blending until smooth. For aroma and a hint of spice, add seasonings—ginger, nutmeg, and rosemary work perfectly. The foamy "cap" is made from cream and cream cheese. The cream must be cold and high-fat, with at least 33% fat content. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cut the leek into 4 pieces, then slice thinly into strips. Melt butter in a saucepan, add the sliced leek. Sauté the leek for 2 minutes over medium heat.
- 3
Step 3
Peel the potatoes, cut them into small cubes, and add to the onion.
- 4
Step 4
Peel the pumpkin, remove the seeds, cut the flesh into pieces similar to potatoes, and add to a pot.
- 5
Step 5
Sprinkle the vegetables with ground ginger and nutmeg, add a sprig of rosemary, mix, and sauté for a few minutes until the mixture is infused with the oil.
- 6
Step 6
Pour in the broth or water, bring to a boil.
- 7
Step 7
After boiling, reduce the heat to the minimum and cook for 15–20 minutes until the potatoes and pumpkin are soft. Season the broth to taste with salt. Remove the rosemary sprig.
- 8
Step 8
Blend the vegetables together with the liquid until smooth, creating a puréed mixture. Bring the soup to a boil, then remove from heat.
- 9
Step 9
Pour the chilled cream into a tall glass and whisk with a mixer until thickened. Add the cream cheese and continue whisking.
- 10
Step 10
For serving, pour the pumpkin soup into glasses, then top with a layer of cottage cheese-cream foam. Sprinkle with ground nutmeg and garnish with pine nuts.
- 11
Step 11
Pour onto plates and serve.