Print
VELVET PUMPKIN CREAM SOUP
Serves : 6INGREDIENTS
- 1 fresh sugar pumpkin trimmed cubed
- 1 Pint chicken stock
- 1 sugar
- 1 1/2 Tbsp cornstarch
- 1 1/2 Tbsp water
- 2/3 cup whipping cream
- 3 tbsp hard unsalted butter cut In pieces
- Salt And White Pepper To Taste
DIRECTIONS
In a stockpot, combine the pumpkin, chicken stock and sugar. Cover, bring to a boil, then simmer for 18 minutes.
Once the pumpkin is cooked, puree the mixture in a blender, then strain through a coarse sieve back into the stockpot.
In a small bowl, dissolve the cornstarch in the water. Return the soup to a boil and skim off any residue that rises to the top. Whisk in the cornstarch, let thicken and remove from the heat. Add the cream.
Puree again in the blender, slowly incorporating the hard butter pieces.
Return to the soup to the pot and taste for seasoning. It should have a velvety, creamy consistency. Serve hot.
PRESENTATION NOTES:
Garnish with toasted pepitas and chopped flat leaf parsley.