Serves 6
As part of the “Childhood in an Autumn Garden” menu, this elaborate pumpkin cream soup was served to us in soufflé bowls on a wooden board, surrounded by marinated figs and a terrine of game, decorated with spirals of pumpkin and pumpkin leaves, and served with the Pumpkin Brioche and Mushroom Mousse.
- 2 tablespoons olive oil
- 11/3 cups cubed pumpkin
- 1/2 medium onion, finely chopped
- 1/4 leek, finely chopped
- 1/2 cup chicken broth
- 1 sprig thyme
- Peel of 1/2 an orange
- 3 tablespoons cream
- Salt, to taste
- Pepper, to taste
- In a medium saucepan over medium-high heat, heat the olive oil. Add the pumpkin, onions and leeks, and sauté until soft. Add the chicken broth, thyme and orange peel and quickly heat to boiling.
- Remove the thyme and orange peel. Mix soup thoroughly and add cream. Add salt and pepper to taste; keep warm until serving.
Sibylle Hechtel is a freelance writer from Colorado. She wrote about her native German cuisine in the December 2000/January 2001 issue of The Herb Companion.
Click here for the original article, Switzerland’s Scrumptious Surprises.
