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Spiced Cream of Pumpkin Soup Recipe
Spiced Cream of Pumpkin Soup
Jean-Paul Bondoux
Jean-Paul Bondoux
Flavors of Argentina
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy
For 4 servings

- 1/2 Japanese squash
- 1 1/2 liters (6 cups) water
- 1 Tbsp. grated ginger
- 2 cloves of garlic
- 2 Tbsp. butter
- 4 Tbsp. cold sour cream
- 1/2 tsp. salt
  1. Peel the squash and remove the seeds and strings: cut  into cubes and set aside.
  2. Tie the ginger, allspice, cardamom and star anise in a piece of cheesecloth to form a small bundle. Crush the spices by placing the bundle on a cutting board and pressing with the flat side of a knife so that the spices will release their full flavor.
  3. Place the spice bundle, water and cubed squash into a large saucepan. Simmer until the squash is tender.
  4. Remove from the heat. Drain, reserving 750 ml (3 cups) of the cooking liquid; remove the spice bundle.
  5. While the squash is still hot, purée in a blender.
  6. Peel the garlic cloves and mince them. Sauté in butter.
  7. Return the puréed squash to the saucepan; add the garlic and reserved cooking liquid. Season with salt.
  8. Return the pan to the heat and heat to the boiling point. Ladle the soup into 4 bowls, adding a spoonful of sour cream to each serving.
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Photo: Conger design

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