Pumpkin, squash, or butternut will lend themselves beautifully to this soup.
Preparation: 45 'Cooking: 30'
Ingredients :
For this pumpkin cream recipe
- 1 kilo of pumpkin or squash, peeled and cubed
- 40 grams of butter
- 3 leeks, thinly sliced
- 2 large onions, thinly sliced
- 3 garlic cloves, crushed
- 1/2 liter of mussel juice
- 1.5 liters of water
- 2 dl double cream.
Instructions :
- Melt the butter without coloring.
- Sweat the garlic and onion together without coloring.
- When the onions are translucent, add the sliced leeks and sweat them together.
- Add the diced pumpkin and sweat again.
- Cover and steam for ten minutes over very low heat.
- Wet with water and mussel juice.
- Simmer and cover for 30 minutes.
- and then Mix finely.
- Return to warm and cream before serving.
You can keep this soup in the refrigerator for 3 days as long as it has been cooled quickly.
A few words about this recipe
Pumpkin soup is a soup that needs to be spiced up. The pumpkin brings its sweetness and here it is the cooking juice from the mussels that will bring this unique marine taste. Taking the time to sweat the vegetables well helps to spice up the flavors. It is a question of obtaining a good balance between the flavors of land and sea. You should taste the taste of pumpkin and mussels. I do not season this soup on purpose, the mussel juice being already well-flavored and salty. All you need to do is correct on the plate. For a more careful presentation, you can add to the plates before serving, a few trimmed mussels or a little parboiled leek julienne.
If you prefer to stay with both feet on the ground, try the pumpkin cream.
Cream of marinated pumpkin Soup recipe
Yield: 1
Prep time: 45 Cook time: 30 Total time:
What You Need:
- 1 kilo of pumpkin or squash, peeled and cubed
- 40 grams of butter
- 3 leeks, thinly sliced
- 2 large onions, thinly sliced
- 3 garlic cloves, crushed
- 1/2 liter of mussel juice
- 1.5 liters of water
- 2 dl double cream.
What You Do :
- Melt the butter without coloring.
- Sweat the garlic and onion together without coloring.
- When the onions are translucent, add the sliced leeks and sweat them together.
- Add the diced pumpkin and sweat again.
- Cover and steam for ten minutes over very low heat.
- Wet with water and mussel juice.
- Simmer and cover for 30 minutes.
- and then Mix finely.
- Return to warm and cream before serving.
You can keep this soup in the refrigerator for 3 days as long as it has been cooled quickly.
A few words about this recipe
Pumpkin soup is a soup that needs to be spiced up. The pumpkin brings its sweetness and here it is the cooking juice from the mussels that will bring this unique marine taste. Taking the time to sweat the vegetables
well helps to spice up the flavors. It is a question of obtaining a good balance between the flavors of land and sea. You should taste the taste of pumpkin and mussels. I do not season this soup on purpose, the mussel juice
being already well-flavored and salty. All you need to do is correct on the plate. For a more careful presentation, you can add to the plates before serving, a few trimmed mussels or a little parboiled leek julienne.