Pumpkin Cream Soup

Description

The portrait of this orange soup graces the cover of the book 'The Market Kitchen' by Paul Smith. Smith, who invented the so-called new cuisine, considered pumpkin one of the cornerstones of this culinary order, and pumpkin soup as a sort of amniotic fluid of gastronomy. As a serving vessel for this soup, you can follow Smith's lead and use a hollowed-out pumpkin. Use a fresh pumpkin or one that has been lightly roasted in the oven. The top should be cut off where the stem is, and all the inner seeds and pulp should be removed.

Ingredients

• Ground Black Pepper - to taste
• Salt - to taste
• Shelled pumpkin seeds - 0 oz
• Sugar - 2 spoons
• Parsley - 0 oz
• Cream - 5 fl oz
• Brandy - 0 fl oz
• Butter - 5 oz
• Garlic - 6 cloves
• Spanish onions - 1 head
• Pumpkin - 0 lbs
• Chicken Broth - 0 qt

Step by Step guide

Step 1

Finely chop the red onion and garlic, then sauté them in a deep skillet with butter. Start with the onion, and once it becomes soft, add the garlic. Sauté the garlic only until it becomes fragrant – no longer. Overcooked garlic will be bitter.

Step 2

Next, add the diced pumpkin flesh to the saucepan and sauté it together with the onion and garlic, making sure nothing burns and stirring the mixture continuously.

Step 3

As soon as the pumpkin softens slightly, which can be easily checked by pressing it with a spoon, pour the brandy into the pan and sauté for another five minutes, until the alcohol evaporates.

Step 4

Then pour chicken broth into the saucepan, add pepper, salt, sugar, and cook for another 5–7 minutes.

Step 5

Blend the resulting porridge in a blender with low-fat cream and chopped parsley. Serve with toasted, shelled pumpkin seeds.

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