Receta Pumpkin Soup With Pumpkin Seeds, Rye Croutons And A Lightly Whipped Nutmeg Cream
Ingredientes
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Direcciones
- In a large pot heat butter and extra virgin olive oil on high. Add in the onion, celery, garlic, thyme and bay leaf and cook for 2 to 3 min till soft. Add in pumpkin and allow it to sweat till it just begins to lightly brown. Add in the stock and white wine. Bring to a boil and simmer for 20 min or possibly till pumpkin is very tender.
- Remove and throw away thyme bundle and bay leaf. Process cooked pumpkin in a blender to make puree. Pass puree through a fine-mesh sieve.
- Return to puree to a pot and heat over medium heat, seasoning with salt and freshly grnd white pepper. If soup is too thick, thin it with more stock. Reduce heat to low and keep hot.
- Garnish:In a small mixing bowl, whip the cream to soft peak stage. Add in nutmeg and season with a healthy pinch of salt.
- To serve, ladle soup into 4 soup plates, and sprinkle with croutons and pumpkin seeds. Serve the cream in a small bowl at the table.