Creamy Pumpkin and Salmon Soup

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, the head chef of a local gastropub.

Ingredients

Pumpkin - 2 lbs
Potato - 7.1 oz
Carrot - 4.9 oz
Water - 1 qt
Smoked haddock fillet - 7.1 oz
Cream - 8 fl oz
Pistachios - 0.8 oz
Worcestershire Sauce - 0 fl oz
Thyme - 2 sprigs
Parsley - 2.1 oz
Vegetable Oil - 0 fl oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

First, prepare the pumpkin puree. Cut the pumpkin into large pieces, remove the seeds, and roast it in the oven covered with foil until soft, about 30 minutes. Chop the other vegetables randomly and sauté them in vegetable oil until golden brown. Then, add water to the vegetables, bring to a boil, and add the flesh of the roasted pumpkin, salt, and pepper to taste. Cook over medium heat for 15-20 minutes.

Step 2

Allow the soup to cool and blend it in a blender (or strain it through a sieve) until smooth.

Step 3

Meanwhile, poach the salmon with cream, salt, pepper, and Worcestershire sauce for 6 to 10 minutes. Before serving, combine the fish with the pumpkin soup.