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I’m fairly obsessive about pumpkin soup and make all types of variations, most of them easy slightly than chunky. This was on a menu in Vienna. I beloved the way in which the vinegar reduce the sweetness of the pumpkin, and the unexpectedness of the dill and cumin.
Timings
Prep time: quarter-hour
Cook dinner time: 1 hour 10 minutes, plus cooling time
Serves
6
Components
- 1 massive leek
- 25g butter
- 1 small onion, finely chopped
- ½ tsp floor cumin
- 1½ tsp scorching paprika (you should use extra), plus extra for sprinkling
- 800g pumpkin or squash flesh, chopped
- 1 litre hen inventory
- 100ml double cream
- Beneficiant grating of recent nutmeg
- 1 tbsp wine or cider vinegar (or the vinegar from a dill-pickle jar)
- 2 tbsp roughly chopped dill, plus extra to garnish
- ½ tbsp sunflower oil
- ½ tbsp sunflower seeds
- bitter cream, to serve
Methodology
- Take away the coarse outer leaves from the leek and reduce off the inexperienced high and the tufty bit on the base. Lower the leek into rounds about 1cm thick and wash to eliminate any soil.
- Warmth the butter in a big saucepan, and add the leek and onion. Cook dinner gently, stirring from time to time, for 10 minutes, then season, add 3 tbsp water, cowl and sweat for quarter-hour, stirring from time to time.
- Regulate the greens to verify they don’t scorch on the backside and add one other couple of tablespoons of water if you might want to.
- Add the cumin and paprika and prepare dinner for one more couple of minutes, stirring the greens round, then add the pumpkin and inventory. Deliver to the boil then flip the warmth down. Season and simmer for half-hour, or till every part is totally smooth. Let the soup cool then add the cream.
- Purée the soup in batches utilizing a blender, then pour the purée right into a clear saucepan and reheat. You possibly can decide the ultimate seasoning higher if the soup is scorching. Add the nutmeg then style once more and decide how a lot vinegar it is best to add. It’s very private. The vinegar is meant to intensify the flavour not make it acidic. If you happen to’re going to serve the soup right away, stir within the dill.
- Warmth the sunflower oil in a small pan and sauté the pumpkin seeds for a minute or so.
- Test the seasoning of the soup one final time and serve, with bitter cream on high of every bowlful, a scattering of pumpkin seeds, a pinch of scorching paprika and chopped dill.
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