in Soup Recipes

Fine pumpkin soup

updated

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Ingredients for 12 servings:

  • 1.2 kg pumpkin(s)
  • 2 tbsp butter
  • 125 ml sherry, dry
  • 375 ml meat broth
  • 100 g almond(s), ground
  • 125 g double cream
  • 1 pinch of salt
  • 1 pinch(s) allspice
  • Pepper, freshly ground
  • 1 pinch of nutmeg
  • 50 g almond flakes, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the autumnal soup-lover

Peel, deseed, and dice the pumpkin. Sauté in half of the heated butter, deglaze with sherry, and reduce. Then add hot stock, cover, and cook the pumpkin until soft, about 30 minutes. Add finely ground, lightly toasted almonds and simmer gently for 15 minutes. Strain the soup through a sieve or purée it in a saucepan and bring to a boil. Gradually stir in the crème fraîche and the remaining butter. Season to taste with salt, pepper, nutmeg, and allspice. Sprinkle with toasted almond flakes just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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