Pumpkin Cream Soup with Caramelized Pistachios
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Pumpkin cream soup with caramelized pistachios
Ingredients
- Pumpkin - 28.2 oz
- Pistachios - 5.3 oz
- Sugar - 2 tablespoons
- Onion - 1 head
- Garlic - 2 cloves
- Butter - 2 tablespoons
- Red Curry Powder - 1 teaspoon
- Soy Sauce - 2 tablespoons
- Chicken Broth - 13 fl oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Remove the shells from the pistachios, pour boiling water over them, and remove the skins. Let them cool and lightly toast in a dry skillet.
Step 2
Melt the sugar in a suitable container over medium heat, add the pistachios, and cook, stirring, until they are coated in caramel.
Step 3
Remove from heat, place the pistachios on a plate, and let them cool.
Step 4
Pour boiling water over the orange, dry it, carefully and very thinly peel the zest, and cut it into thin strips.
Step 5
Squeeze the juice from the flesh of the orange.
Step 6
Peel and finely chop the onion and garlic.
Step 7
Peel the pumpkin and remove the seeds, cutting the flesh into large cubes.
Step 8
Melt the butter in a pot, add the curry powder, then add the onion and garlic, and lightly sauté over medium heat.
Step 9
Add the pumpkin to the pot and also lightly sauté, stirring.
Step 10
Pour in the orange juice, soy sauce, and hot broth, and season with pepper.
Step 11
Cover the pot and cook on low heat until the pumpkin is soft, about 15–20 minutes.
Step 12
Puree the soup in a blender, season again. Pour into bowls and garnish with pistachios and orange zest.
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