Monday, 11 January 2016

La Kitchenette Souris: Pumpkin Soup

I had no idea how popular Pumpkin Soup was in France, until I started reading a ton of French cookbooks! 
Turns out, it's something of a fall staple for them...

Dad had requested some Pumpkin Soup, this recipe sounded quite delicious, & so I found myself making another new, healthy, vegetarian meal. 

I hope those of you who try this will enjoy it! 

It doesn't really need to be served with anything, but fresh bread or crackers would be suitable.

Important Note: You will want to make your creme fraiche & vegetable stock the night before, and if you are using frozen pumpkin puree, don't forget to take it out as well!
I have left notes below the creme fraiche on how to make it. I let mine sit out around 24 hours & it got so beautiful thick & delicious. 
Once supper was over, leave in the fridge to use on left overs.

Pumpkin Soup

2 Tablespoons extra virgin olive oil
6 shallots, finely chopped
3 garlic cloves, finely chopped
1 1/2 pounds pumpkin, peeled, seeded & chopped (now I used pumpkin puree from the freezer, cooked it the same way & that worked really well!)
5 ounces parsnips, peeled & chopped (makes around 1/4 cup)
Sea Salt & freshly ground black pepper, to taste
2 cups whole milk, or more if needed (I used raw milk)
2 cups vegetable stock, or more if needed
3/4 cup creme fraiche 
(make this the day before~ simply mix 1 cup whipping cream, with 1 1/2 Tablespoons buttermilk, place in a jar, cover with wax paper, sealing with a rubber band & leave on the counter)
1/3 cup walnuts, finely chopped
A few fresh chives or parsley, finely chopped

In a large pot, heat the olive oil over medium heat.
Add the shallots & garlic, and cook until lightly golden ,4-5 minutes.
Add the pumpkin & parsnips, season with salt & pepper, and cook for 8 minutes.

Pour in the milk & vegetable stock, and bring to a boil.
Lower the heat & simmer until vegetables are tender, 15-20 minutes.
Now I left my heat on medium, didn't cover & cooked around 17 minutes, adding a bit more milk & vegetable stock now & then, to keep it smooth & not so thick.

You can puree the soup in batches, if you used fresh, cubed pieces of pumpkin, but if you used puree, no need to bother blending it again. 

Season with salt & pepper, and served topped with creme fraiche, walnuts, & chives/parsley.
You may wish to allow people to put on their own toppings, so they can add more or less, as they please. 

No comments:

Post a Comment