Sunday, February 17, 2013
This one comes from M's family and it practically make itself after some cutting. I usually eat it with some nice bread and butter or a home made pizza slize to be more of a proper meal. It also works excellent as a starter during colder periods.
RECIPE of M's family's pumpkin soup
- Half a side of a pumpkin
- 3 potatoes
- 2 medium size onions
- 3 dl of half fat cream
- Vegetable or chicken broth
- Black pepper
- Creme fraiche
- Muscat nut
So, start with chopping the onion in small pieces and fry them gently in a large, oily pan until they get all soft. Then cut out all the meat from the pumpkin in 2cm*2cm cubes and add them all into the frying pan on medium strength.
Peel the potatoes and cut them in the same size and add into the same pan and add one cube of broth. Put a lid over and let it fry on a medium level until the pumpkin and the potato is all soft and mushy. Sometimes you need to add 1dl water after ten minutes, it all depends on how much water the pumpkin carries. It will take about 25 minutes under the lid and just make sure to stir it around a couple of times but be gently with the condensation inside the pan so it wont slip out to much, that is necessary for the soup.
When you find the consistency soft and the potato and pumpkin have blended in together it's starting to get ready. But make sure it has enough liquid? Else, add 1dl water or a little bit more if necessary. Let it cook a couple of more minutes under the lid, add some pepper and then take it away from the stow. Use a hand mixer and mix it all together so it becomes a smooth consistence, but don't mind if there's some bits and pieces here and there. I personally like that.
After the mixing, add some cream little by little to make sure you have an thick but not too thick soup. Grate some dry muscat nut inside the soup and then taste it. Do you need more pepper, some more broth, more muscat? If it's perfect, then just serve it and put a generous spoon of creme fraiche on top and grate some more muscat, or even better ... take the pumpkin seeds, roast them in the oven for a couple of minutes and sprinkle on top with it all! Nom, nom ...