‘Potage’ in French is classified as a thick creamy soup. With the onset of summer, we all need cooler food options, that are light & easy to digest. Using a currently seasonal vegetable, this week I bring to you a classic French pumpkin soup, with a tasty twist of my own. Try it out and see for your self!!
Olive oil – 2tbsp
Butter – 10gm
Onion (sliced) – 1no.
Garlic – 8 no.
Celery (chopped) – 3 tbsp
Fresh Thyme – 1/2 tsp
Orange pumpkin – 250gm
Potato (chopped) – 1/2 no.
Bacon (chopped) – 30gm
Cream – 2tbsp
Parsley (chopped) – 1 tsp
Salt & pepper – to taste
- Chop the vegetables & place aside like in the first picture. This step is called ‘mise en place’.
- Smash the garlic with your knife. In a pot, add in the oil & butter. One by one, add the onion, smashed garlic, chopped thyme & celery. Sauté for a minute & add in the pumpkin & diced potato. Season with salt & pepper. Once the vegetables start to get a bit caramelized, add in 2 cups of water & let it simmer for 15 min or till the pumpkin & potatoes are cooked.
- Once the pumpkin is cooked, strain the mixture, separating the vegetables from the water. Add the vegetable mix to a blender & blend to a smooth creamy consistency.
- In a pan, add the two pieces of smashed garlic & olive oil. Add in the chopped bacon, & sauté till crisp & golden. Keep some aside for the garnish, & add in the pumpkin puree & strained water, give it a good mix. Add a dash of cream & check the seasoning.
- Serve the soup in a soup plate, & garnish with a blob of cream, some crispy bacon bits & chopped parsley. Serve with a side of crusty bread. Enjoy!!