Sweet pumpkin soup, velvet-like creamy French cuisine
I made French-style sweet pumpkin cream soup using sweet pumpkin, a popular vegetable. It's a recipe from Michelin Tusta, French chef Ghisabua. It tastes deeper with soft garlic. The professed cookbook, published in England in 1812, states that pumpkin cream soup originated in France.
4 serving
Within 60 minutes
마무네뜨
Ingredients
  • Pumpkin
    750g
  • Garlic
    1pack
  • Milk
    600ml
  • unsalted butter
    20g
  • Chicken stock
    250ml
  • Whipping cream
    250ml
  • Salt
  • ground pepper
    1little
  • parsley
Video
Cooking Steps
STEP 1/11
First, prepare chicken stock. I always use a cube to dissolve it in warm water.
STEP 2/11
After wiping the outside clean, microwave it for 2 to 4 minutes to make it soft.Cut it off on both sides, avoiding the tip.Dig out the seeds with a spoon and clean them up. Peel the skin with fillers. Cut it into 3cm cubes.
STEP 3/11
Slice the large size 2 as thin as possible for garnish.
STEP 4/11
Blanch whole garlic in the soup with milk.Boil the garlic in 200ml of milk and take out the garlic when the milk boils. Throw away the milk and add 200ml of new milk and repeat the same process. I use 600ml milk three times in total.
STEP 5/11
Melt salt-free butter in large saucepan, add pumpkin and garlic. Turn the heat to high and mash the pumpkins for about 7 minutes.
STEP 6/11
Let's add chicken. Reduce heat to low and simmer for 40 minutes.
STEP 7/11
After 40 minutes, mix the cream and boil over low heat for 6 to 7 minutes. Continue to crush the pumpkin.
STEP 8/11
Place in blender and grind finely. I didn't have a blender, so I had no choice but to use a blender.
STEP 9/11
Add salt and pepper and mix well to make velvet-like sweet pumpkin soup! :)
STEP 10/11
Preheat the oven to 120 degrees.
Place parchment paper on oven tray and spread sliced garlic on top without overlapping. Bake in the oven for 5 to 10 minutes.
STEP 11/11
Place warm yellow pumpkin soup in a bowl and garnish with garlic. You can sprinkle whipped cream on it ^^
I usually use pumpkin, but I used sweet pumpkin because it was the easiest to get at the local mart. I used about 10 pages of garlic, but if you want to reduce the smell of garlic, use 6-8 pages.
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