Pumpkin Puree Soup

Soups | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Puree Soup

Ingredients

Pumpkin - 5 lbs
Garlic - 2 cloves
Salt - to taste
White Pepper (whole) - to taste
Red Long Chili Peppers - to taste
Ground Nutmeg - to taste
Sherry - 1 fl oz
Chicken Broth - 8 fl oz
Cream - 7.1 oz
Worcestershire Sauce - 3 tablespoons
Soy Sauce - 3 tablespoons
Shelled pumpkin seeds - 3.5 oz
Onion - 2 heads
Starch film - 0.5 teaspoons
Olive Oil - 2 tablespoons
Butter - 1.8 oz
Borodinsky Bread - 2 pieces

Step by Step guide

Step 1

Cut off the top of the pumpkin, remove the seeds and fibrous core. Carefully scoop out the flesh so that the pumpkin skin remains intact and retains its shape. Wash the pieces of flesh and dry them.

Step 2

Peel 2 heads of onion and garlic, chop them into cubes, and sauté until translucent. Add the diced pumpkin, salt, red and white pepper, nutmeg, and broth. Simmer for 20 minutes.

Step 3

Blend into a puree using a mixer. Add sherry, cream, and season with sauces.

Step 4

Prepare the garnish: slice 300 grams of onion into rings. Toast the seeds in a pan. Add the onion rings dusted with starch and fry until crispy. Fry small cubes of bread in oil until golden brown.