Spicy Pumpkin Soup with Pear
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
The leftover burnt butter can be poured into ice cube trays and frozen. It can be used for making soups, side dishes, or porridge.
Ingredients
- Butternut Squash - ½ pieces
- Conference Pear - 1 piece
- Onion - ½ heads
- Butter - 10.6 oz
- Olive Oil - 0 fl oz
- Dry White Wine - 7 fl oz
- Water - 17 fl oz
- 10% cream - 8 fl oz
- Natural Yogurt - to taste
- Fresh Mint - to taste
- Nutmeg - to taste
- Salt - to taste
Step by Step guide
Step 1
Remove the seeds and skin from the pumpkin, and cut it into random pieces.
Step 2
Peel the pear as well and cut it into pieces of the same size.
Step 3
Chop the onion randomly.
Step 4
In a pot, heat 50 grams of butter and olive oil.
Step 5
Add the pumpkin and onion to the pot, stir, and sauté until the onion is golden brown.
Step 6
Add the pear and sauté for another 5–7 minutes.
Step 7
In a separate saucepan, melt 250 grams of butter.
Step 8
When the butter is fully melted and a foam of milk whey appears on its surface, whisk the butter and continue to heat it over medium heat, stirring occasionally, until the butter darkens and develops a rich nutty aroma.
Step 9
Pour the wine over the vegetables and let the alcohol evaporate for 2 minutes. Add water and cream to the pot, bring to a boil, and cook until the vegetables are tender.
Step 10
Add 50 grams of burnt butter to the soup and blend it until smooth. For an even creamier texture, you can strain the soup through a fine sieve. Season with salt and pepper to taste.
Step 11
Serve the finished soup with Greek yogurt, nutmeg, fresh mint leaves, and a few drops of burnt oil.
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