Slice the cleaned pumpkin into larger pieces, place them on a baking tray, salt, pepper, sprinkle with sugar and place butter slices on to the pumpkin pieces ...
Serves 4 people
|
Cleaned pumpkin |
1½ lbs. |
|
Chicken bouillon |
1 quart |
|
Dairy cream 31% |
1 cup |
|
Butter |
2 oz. |
|
Potatoes for boiling |
5 oz. |
|
Caster sugar |
1 tablespoon |
|
Salt, pepper |
to taste |
|
Nutmeg |
pinch |
|
Dairy cream 31% |
½ cup |
|
Large-leaved parsley |
sprig |
Procedure
Slice the cleaned pumpkin into larger pieces, place them on a baking tray, salt, pepper, sprinkle with sugar and place butter slices on to the pumpkin pieces.
Put the baking tray into an oven preheated to 356°F and bake while stirring occasionally for 30 minutes. Then pour the baked pumpkin with its juice into a saucepan, add cleaned diced potatoes, pour over with bouillon, cream, add the grated nutmeg and cook on mild heat until the potatoes soften.
After cooking, pour it into a blender or use a stick blender to blend to a smooth creamy soup. Season with salt, pepper and sugar as necessary. The amount of sugar depends on the sweetness of the pumpkin.
Pour the soup into a nice preheated plate. Garnish with pieces of sautéed pumpkin, fresh herbs and cream.
Cooking techniques
- when a pumpkin is baked, it will give the soup a more intense flavor; it will be tastier
- the potato will thicken your soup; you do not need to use flour. The soup is more digestible; it is gluten-free.
- only use dairy cream in the soup, vegetable cream only if there is a person with lactose intolerance
- chicken bouillon may be substituted with vegetable bouillon