CookEat Recipe
Yellow Pumpkin Soup
Smooth yellow pumpkin soup thickened with a light butter-and-flour roux and poured over fried bread cubes.
Method
Steps
Step 1
Gather the ingredients: 1 kg yellow pumpkin, weighed after peeling and removing seeds; 60 g butter, plus about 15 g for frying the bread; 2 level tablespoons plain flour; About 1.5 litres ready-to-use broth, used in stages; About 120 g day-old fine white bread; Finely grated Parmesan to serve separately.
Step 2
Slice the pumpkin thinly. Put in a pan with two ladlefuls of the broth, about 250 ml, cover and cook gently until tender, about 15–20 minutes. Pass the pumpkin and its cooking liquid through a sieve, or blend until smooth.
Step 3
Melt the 60 g butter in another pan, stir in the flour and cook until pale golden. Gradually whisk in a little broth to loosen the roux without lumps.
Step 4
Stir in the pumpkin purée and enough of the remaining broth for six bowls. Simmer gently for about 5 minutes, stirring, until smooth and pourable.
Step 5
Cut the bread into small cubes and fry in the additional butter until golden. Divide among bowls or put in a tureen, pour the very hot pumpkin soup over them and serve immediately with Parmesan on the side.
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