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Chestnut and Pumpkin soup
By thefloshow.com
| Preparation : 5 min | Resting : - |
| Cooking : 25 min | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4
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| ½ | butternut pumpkin |
| 1 | small onion or 2 échalotes |
| 1 | dash (tbs) of olive oil (or butter) |
| 350 | ml milk (you can replace by water) |
| 400 | g or a can of chestnut puree |
| 1 | tbs of vegetable stock paste |
| or a cube of vegetable stock |
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| salt and pepper |
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| grated nutmeg |
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| 1 | pinch of cinnamon |
| water to cover |
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| OPTIONAL: |
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| 3 | tbs crème fraîche or thickened cream |
| fresh herbs such as oregano, thyme |
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| crushed pink peppercorns |
| 1 | Peel butternut and cut in large cubes. |
| 2 | Peal onion or échalotes and chop in half and select EXPERT 20 sec / Speed 13 / no temperature. |
| 3 | Pour oil in the Cook Expert's bowl. Fry a little until onion start to brown a little bit. EXPERT 1 min / Speed 3 / 140°C. |
| 4 | Tip milk, butternut, chestnut, stock paste or cube, salt and pepper. Cover with water. |
| 5 | Choose program CREAMED SOUP (alternative speed at 110°C for 25 mins, then progressively raise the speed until you reach 18). |
| 6 | Add cream, mix again, EXPERT 1 min / Speed 18 / no temperature. |
| 7 | Check if salty enough, if not, add salt and mix a little bit. |
| 8 | Serve in a large bowl or individual bowls. Sprinkle fresh herbs and pink peppercorn. Serve. |
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Ron Saad
Nice recipe. The pumpkin and chestnut combination works. I added garlic, butter and thyme and no mil just water, which worked and tasted great. I realised that I didn't have enough liquid so added more liquid stock at the end.