Pumpkin Cream Soup with Saffron & Melting Chestnuts
User Reviews
4.9
228 reviews
Excellent
Pumpkin Cream Soup with Saffron & Melting Chestnuts
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Pumpkin cream:
- 500 g pumpkin
- 1 onion
- 1 dash olive oil
- 20 g semi-salted butter
- 20 cl vegetable stock
- 15 cl liquid cream
- 1 pinch saffron powder
- 1 pinch salt
The croutons:
- 150 g soft bread
- 30 g semi-salted butter
Pumpkin seeds:
- 50 g pumpkin seeds
- 1 pinch salt
The finish:
- 100 g cooked chestnuts
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Instructions
How to Make the Soup:
- Peel and cut the pumpkin into small pieces.
- Peel and cut the onion into thin slices.
- Heat the oil and butter in a casserole over a low heat, then add the onion, pumpkin and a pinch of salt.
- Leave to cook for 5 minutes, stirring gently. Add the vegetable stock, cream and saffron.
- Leave to cook over a low-medium heat for 15 minutes. Then mix finely. Taste and add a little salt if necessary.
- Keep warm, being careful not to allow it to boil!
How to Make the Croutons and Seeds:
- Preheat the oven to 150 °C/ 302 ℉.
- Bake the pumpkin seeds spread out on a baking tray for 10 minutes.
- Salt them and set them aside to cool.
- Cut the bread into small 0.5 cm/ ¼ inch cubes and brown them in a frying pan with a little butter for a few minutes.
- Then place the croutons on absorbent paper.
How to Finish the Plate:
- Divide the chestnuts among the verrines and then pour in the hot pumpkin cream.
- Place the small croutons and pumpkin seeds on top, followed by a dash of olive oil.
- Serve immediately.
Good to Know:
- You can make a success of this recipe with all the varieties of squash: the long squash of Nice, the musk of Provence (my favourite!), but the pumpkin remains very interesting for its chestnut taste.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
228 reviews
Excellent
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