Pumpkin soup on chicken broth

Description

Hearty and aromatic soup. Today you will learn the recipe for pumpkin soup with potatoes, turnips, and parsnips. Surely you haven't cooked anything like this before. It's high time to give it a try.

Instructions

1. 1

   Step 1

   Preheat the oven to 200 degrees. Place the pumpkin on a baking sheet and roast until soft, about 50 minutes. Puree in a food processor. You should get about 2 cups of pumpkin puree.

2. 2

   Step 2

   Melt 1 tablespoon of butter in a small saucepan over medium heat. Add pumpkin seeds and pulp, sauté for 4 minutes. Add broth, water, and thyme, and cook for 9 to 10 minutes.

3. 3

   Step 3

   Meanwhile, melt the remaining 5 tablespoons of butter in a large saucepan over medium heat. Add pumpkin puree, parsnip, potato, and rutabaga; cook for 5 minutes. Add shallot and cook until tender, about 4 minutes. Add wine and cook until the liquid is reduced by half.

4. 4

   Step 4

   Remove the pumpkin seeds from the broth. Add the mixture of fried vegetables to the broth. Bring to a boil and cook for 20 minutes. Let cool.

5. 5

   Step 5

   Pour the soup through a fine sieve into a saucepan or blend in a food processor until smooth. Reheat the soup, add cream, sugar, salt, pepper, and serve.