Pumpkin cream soup
Votes: 5
Time: 1 hour 20 min.
Complexity: average
Servings: 8
Complexity: average
Servings: 8
Pumpkin cream soup - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g peeled and cut into large pieces butternut squash
- 2 cups of white wine
- 2 liters of chicken broth
- 6 plum tomatoes, quartered
- Olive oil for greasing, plus 1/4 cup
- Salt and ground black pepper
- 2 large diced white onions
- 1 large diced green pepper
- 1 large diced red pepper
- 2 crushed cloves of garlic
- 2 cups heavy cream plus 1 cup whipped cream with 1 teaspoon vanilla for garnish
- 1/2 bunch (about 12 sprigs) thyme (leaves picked)
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Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Drizzle the squash with a little olive oil. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour. - In a large saucepan, heat 1/4 cup olive oil and sauté the onion, green pepper, red pepper, and garlic. Cook for about 8 minutes, until caramelized. Add the tomatoes and cook for another 3 minutes.
- Deglaze the pan with white wine. Add chicken broth, heavy cream, and roasted pumpkin. Stir in the thyme. Bring to a simmer. Simmer for about 20 minutes. Puree all ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla whipped cream, if desired.
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