Pumpkin Soup with Brown Butter

A thick soup that generously coats the spoon. The pumpkin is slowly sweated to concentrate its sugars, then bound with cream for a silky texture and amber hue.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 275
• Protein: 5 g
• Carbs: 17 g
• Fat: 20 g

Ingredients

• 1.2 kg Pumpkin ( peeled and cut into large cubes )
• 2 piece Yellow onion ( finely sliced )
• 50 g Minimum butter sweet
• 150 ml Cream
• 1 L Mineral water
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Chicken broth ( crumbled )

Instructions

1. Sauté the onions

   Melt the butter in a sauté pan until it starts to foam. Add the sliced onions. They should become translucent and give off a nutty butter smell without burning.

2. Cooking the pumpkin

   Add the pumpkin cubes. Let them soak up the fat for a few minutes. Cover with water and add the chicken stock. Maintain a constant simmer until the tip of a knife enters the flesh like butter.

3. Blending and binding

   Blend for a long time to break all the fibers. Stir in the cream and nutmeg. The mixture should form a smooth and shiny ribbon. Adjust the seasoning with salt and pepper.

Chef's tips

• Don't add too much liquid at the start; you can always thin the soup with cream or water after blending.
• The secret lies in the onion color: they should be golden, not brown.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Stir gently when reheating to smooth the cream.