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Pumpkin Soup With Pumpkin Seeds, Rye Croutons And A Lightly Whipped Nutmeg Cream
Ingredients
- 2 Tbsp. unsalted butter
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 x small white onion, thinly sliced
- 1 stalk celery, thinly sliced
- 2 x clv garlic, thinly sliced
- 5 x thyme sprigs, tied in a bundle with kitchen string
- 1 x bay leaf
- 1 x small sweet pumpkin, peel and seeds removed, cut into small chunks (about 4 c.)
- 4 c. vegetable stock
- 1/3 c. dry white wine
- Garnish
- 1/4 c. heavy cream
- 1/4 tsp grnd nutmeg
- 1/3 c. rye bread croutons
- 1 Tbsp. toasted, salted pumpkin seeds
Directions
- In a large pot heat butter and extra virgin olive oil on high. Add in the onion, celery, garlic, thyme and bay leaf and cook for 2 to 3 min till soft. Add in pumpkin and allow it to sweat till it just begins to lightly brown. Add in the stock and white wine. Bring to a boil and simmer for 20 min or possibly till pumpkin is very tender.
- Remove and throw away thyme bundle and bay leaf. Process cooked pumpkin in a blender to make puree. Pass puree through a fine-mesh sieve.
- Return to puree to a pot and heat over medium heat, seasoning with salt and freshly grnd white pepper. If soup is too thick, thin it with more stock. Reduce heat to low and keep hot.
- Garnish:In a small mixing bowl, whip the cream to soft peak stage. Add in nutmeg and season with a healthy pinch of salt.
- To serve, ladle soup into 4 soup plates, and sprinkle with croutons and pumpkin seeds. Serve the cream in a small bowl at the table.
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