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Pumpkin Soup SoupGeniesser Art Refined with Fine Mushroom Cheese

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Pumpkin Soup SoupGeniesser Art Refined with Fine Mushroom Cheese

The perfect pumpkin soup soupgeniesser art refined with fine mushroom cheese recipe with a picture and simple step-by-step instructions.

  • 600 g Pumpkin meat .. see note
  • 1 piece Onion
  • 1 Bit Garlic
  • 1 Bit Olive oil
  • 700 ml Vegetable broth
  • Salt
  • 100 g Creme fraiche Cheese
  • Nutmeg
  • 100 g Fourme d’Ambert
  1. Cut the pumpkin .. see note …. cut in half, remove the seeds and also remove the fibrous inside, then remove the skin and cut the pumpkin flesh into small pieces ….. Peel the onion and the garlic and dice finely . Heat the vegetable stock.
  2. Heat the olive oil and fry the onion-garlic cubes in it until translucent. Now add the pumpkin flesh, let it sear briefly and then deglaze with the vegetable stock and season with a little salt. Cook the pumpkin until soft on a low heat.
  3. In the meantime, cut the “Fourme d´Ambert” into small cubes (you can also use another blue cheese, I like to use the “Fourme d´Ambert” because it does not run like other blue cheeses and also has a very strong taste)
  4. Finely puree the soup. Possibly add a little more hot vegetable stock until the consistency is right. Now fold in the crème fraîche and season to taste with freshly grated nutmeg and salt. Heat the soup well again, but don’t bring it to a boil !!!!
  5. Put the finished hot soup in a soup cup, put the cheese in the cup, let the cheese melt while stirring and now ….. enjoy your meal …..
  6. Note: … I used a “Carnival Pumpkin” and a “Pumkin Pumpkin” here, both have a slightly nutty taste and are a good taste alternative to “everyday Hokkaido”, but you have to peel them and the shell can be used a bit difficult to remove, but the great taste rewards you !! …
Dinner
European
pumpkin soup soupgeniesser art refined with fine mushroom cheese

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Written by John Myers

Professional Chef with 25 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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