Hello you wonderful people,
every Sunday Tobi and I take out time in the evening and cook together. Usually we try out new recipes and I am planning to share the new recipes with you every Monday :) This Sunday though we tried out an old recipe from my Dad, I hope you enjoy it as much as we did :)
So as you already found out, I love seasonal recipes. And this is another one of my favorites:
this pumpkin soup recipe I got from my Dad. He loves to cook (not so much doing the dishes ;) – but I mean, who does? ;) ). My Dad is a wonderful cook and when I lived in the Netherlands this soup was packed up for me and put in the freezer, so whenever I was homesick I got to just heat it up and felt better immediately. So but enough about the talking, here comes the recipe:
What you need is:
- 700gr of nutmeg pumpkin (it’s important to take this special pumpkin because it tastes sweeter than a regular pumpkin)
- 1 l milk
- 1,25 l vegetable broth (or for the not vegetarian people: 1 l bouillon and 250ml chicken stock)
- 500ml cream
- 250ml white wine
- 1 onion
- 1 clove of garlic
- a small piece of ginger
- some nutmeg
- white pepper
- 1/2 glas of sparkling wine
- some parsley, roasted pumpkin seeds and if you like some sour cream to garnish the plates
Peal the pumpkin, remove the seeds and cut the pumpkin into dices. Cut the onions and garlic into very small dices.
Heat up the oil in a big cooking pan, add the onions, garlic, and pumpkin and heat it until softened.
Deglaze everything with the white wine. Stir around and add the milk, the cream and the broths. Let everything cook in the pan for about 20 min .
Mash everything with a blender. Taste and season everything with white pepper, curcuma and salt. At last add the 1/2 glas of sparkling wine. Garnish everything nicely with a spoon of cream cheese, fresh parsley and the roasted pumpkin seeds. For all you non-vegetarians out there, some sautéed scampi would probably fit great into this soup.
Enjoy the soup and I hope it keeps you warm on cold fall days :)
♥ Kathrin Luisa