Pumpkin Potage

‘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!!

Pumpkin Potage

PumpkinSoup-website1

Ingredients:

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

Method:

  1. Chop the vegetables & place aside like in the first picture. This step is called ‘mise en place’.
  2. 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.
  3. 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.
  4. 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.
  5. 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!!
Note: This soup can be made into a vegetarian option by simply omitting the addition of bacon.

 

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