Velvety Pumpkin using a Silvercrest Monsieur Cuisine
(4.8)
Preparation time
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Dive into a bowl of pumpkin soup that’s as comforting as a warm hug on a chilly day! This velvety concoction brings together earthy pumpkin, vibrant carrots, and creamy Brie, with just a hint of garlic and fresh parsley to elevate the flavors. Originating from the heart of autumn harvests, pumpkin soup has been a staple in many cultures, often associated with cozy gatherings and festive celebrations. Fun fact: Did you know that pumpkins are actually a type of squash and can weigh over 1,000 pounds? So, while your soup may not be quite that hefty, it certainly packs a punch of flavor! Serve it alongside crispy bread smeared with garlic-parsley butter, and you've got a dish that not only warms the belly but also the soul.
Ingredients
- 800 g Butternut squash
- 5 g Salt
- 1 g Pepper
- 300 g Vegetable broth
- 100 g Whipping cream
Steps
Pumpkin Prep
- Peel, deseed, and cut the Butternut Squash into 2-3 cm cubes.
- Add 800 g of butternut squash, 5 g of salt adjust according to the tastes, 1 g of pepper adjust according to the tastes, 300 g of vegetable broth in the food processor bowl.
Cooking
- Mix manual: 20:00min / 100°C / Speed 1.
- Check that the Butternut Squash is cooked all the way through and is soft. If not, cook for another 5 min/100°C/Speed 1.
Blend and Finish
- Add 100 g of whipping cream in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 10.
- Adjust seasoning (Salt and Pepper) as needed.
- Serve Hot.
