Pumpkin Soup with Brown Butter
Ingredients
- 1.2 kgPumpkin (peeled and cut into large cubes)
- 2 pcYellow onion (finely sliced)
- 50 gUnsalted butter
- 150 mlCream
- 1 LMineral water
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcChicken broth (crumbled)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Stir gently when reheating to smooth the cream.
