Pumpkin Soup
SOUPE AU POTIRON
Soup is a liquid food that is made by combining ingredients, such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth. The word soup originates from sop, a dish originally consisting of a soup or stew which was soaked up with pieces of bread. We often serve bread or croutons/croutes with soup but it can also be served by itself, particularly if you are counting calories. Cream of vegetable soups can be rich and delicious if the cut vegetables are slowly sautéd in butter before boiling.
Traditionally, soups are classified into two broad groups: clear soups and thick soups. Thick soups are made using different methods and type of thickening agents. If a large quantity of vegetables are used, the puree itself will be thick and cream or butter will only enhance the flavor.
- 1 kg orange pumpkin
- 500 g potatoes
- 1 tsp pepper powder
- 1 tsp chilli flakes (optional)
- salt to taste
- 1/4 cup cream
- Garlic croutons made with 4 slices of bread cut into ½” cubes
- 1 tbsp olive oil
- 3 cloves minced garlic
- salt to taste
- Mix bread cubes with olive oil, minced garlic and salt to taste.
- Spread in a baking tray and bake at medium heat until crisp to make croutons or they can be toasted until crisp over low heat in a heavy bottom pan.
- Peel and cut pumpkin and potatoes into cubes.
- Place vegetable cubes and 1 liter water in a large pan and cook for 30 minutes or until soft. Cool.
- Puree and add seasoning of pepper, salt and chilli flakes (optional).
- Heat until boiling. Add cream and serve with garlic croutons.