Pumpkin Soup with Chestnut Cream and Prosciutto

Soups | American cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin soup with chestnut cream and prosciutto

Ingredients

Pumpkin - 1.6 oz
Carrot - 1.9 oz
Onion - 1.9 oz
Celery salt - 1.9 oz
Chicken Broth - 2 fl oz
Vegetable Oil - 1 fl oz
Dry White Wine - 0 fl oz
Wheat Flour - 0.4 oz
33% Cream - 7 fl oz
Turmeric - 0 oz
Butter - 0.4 oz
Peeled chestnuts - 2.6 oz
Milk - 4 fl oz
Prosciutto - 0.7 oz
Parsley - 0.2 oz
Spinach - 0.1 oz

Step by Step guide

Step 1

Chop the vegetables randomly and sauté in vegetable oil. Pour in the wine and let it evaporate. Add the chicken broth and bring to a boil.

Step 2

Roast the prepared pumpkin in the oven, then add it to the broth, simmering with the other vegetables for about 30 minutes. Thicken the soup with a flour roux and add the cream, bringing it to a boil, then add turmeric and blend until smooth, adjusting seasoning with salt and pepper.

Step 3

Chestnut puree: Boil the chestnuts in milk and blend to make a puree. Season with salt and pepper to taste.

Step 4

Pour the soup into a baking pot. Create drops from the chestnut puree. Garnish with prosciutto and chopped parsley. Drizzle with olive oil and decorate the center with mini spinach.