The Autumn colour orange is not only the one of the leaves but also the one of the pumpkin.
Pumpkin is a great, versatile vegetable that makes a great, easy soup.
There are many variations and many additional ingredients to enrich this soup, here is my version.
In this recipe I will pay particular attention to the presentation.
It is very easy and very fancy if you have guests (included your husband/wife/kids…).
- 1.2Kg Pumpkin
- 1 Onion
- 2 Shallots
- 1 Bayleaf
- 12g ginger
- 1/2 glass white wine
- Bouillon or bouillon and water to cover everything
- Salt to taste
- 2 tblspoons EVO oil
- Ricotta (1 tablespoon for each plate)
- Cayenne pepper or sweet paprika
- Curry powder
- Balsamic vinegar
- EVO oil
- Clean surface areas and get your ingredients nice and ready.
- Cut onions and shallots and roughly chop them.
- Cut the pumpkin in pieces.
- Warm up 2 tablespoons of oil on medium heat until hot but not smoking.
- Add onions/shallots and cook, stirring often, for 2 minutes.
- Add pumpkin, the piece of ginger and the bay leaf and cook on medium for 15 minutes, stirring often. If needed add some water or broth.
- Add white wine, cook, stirring, for 5 minutes.
- Add broth and 1 teaspoon of salt and let it cook on low heat for 20 minutes.
- Take your piece of ginger out.
- Blend with blender until very smooth. Add salt to taste.
- Pour 2 ladles of hot soup in a bowl.
- With a spoon take a little bit of ricotta and make a smooth ball helping yourself with another spoon.
- Place in the middle of the plate.
- Sprinkle curry powder on the soup, around the ricotta.
- Sprinkle cayenne pepper (sweet paprika for kids) on top of the ricotta.
- With the help of an eye-dropper (buy it in a pharmacy or re-use one from a finished homeopathic medicine) drop balsamic vinegar in a Fibonacci-curve shape (shell shape).
- Try this step once before the finals: with a toothpick gently slide on the very surface of the soup along the middle of the drops to create heart shaped drops.
- With chopped chive make a straight line across one half of the plate.
- Serve with pride.