First courses
Pumpkin soup, creamy without cream
Roast instead of boiling, then blend for a long time and finish with cold olive oil. Four portions in 30 minutes.
Method
- Toss the squash cubes with 3 tbsp olive oil and salt, spread them out on a baking tray and roast for 20 minutes at 220 °C until the edges darken.
- Meanwhile, sweat the onion and garlic in the remaining oil over medium heat until translucent, without browning.
- Add the roasted squash, pour in the hot stock and simmer for 5 minutes.
- Blend finely for at least a minute. Only then does the soup become truly velvety.
- Season with salt, pepper and a touch of nutmeg, then stir a generous splash of cold olive oil straight into the soup: the fat binds and makes it glossy.
Minnelea products for this recipe
The preserves used in this recipe.
The whole difference is in the first step: when roasting, the sugar in the pumpkin caramelizes; when boiling, it is leached out. Three ways to creaminess without cream: stir in cold olive oil (the best), blend in a cooked potato, or simply blend long enough - at least one minute; most people stop too early.