Velvety Pumpkin Soup Recipes

VELVETY PUMPKIN SOUP

Steps:

• 1. Make a tasty pumpkin soup (onions, carrots, pumpkin, chicken stock)
• 2. Add the foie gras cut in cubes and blend until smooth, add some extra chicken stock to have the right texture
• 3. Sprinkle some olive oil over the cleaned sepia and grill shortly on both sides in a pan, cut in cubes and marinate with some paprika powder, cut the chicory and the parsley leafs in julienne, and mix with the sepia, season with some white balsamico vinegar
• 4. Cut the brioche in slices and into rounds with a cutting ring, toast in butter and cover with a slice a cooked beetroot (supermarket) and top with a slice of Beaufort cheese(or any other hard cheese: cheddar etc) and toast until the cheese slightly melts
• 5. Plating: poor some soup in a bowl and put some of the sepia/chicory/parsley mixture on top
• 6. Serve the cheese brioche on the side

WHITE VELVET SOUP

Steps:

• Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
• Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
• In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

VELVETY PUMPKIN BISQUE

Steps:

• Add the first 8 ingredients to a 4-5 quart slow cooker; stir to combine.
• Cover and cook on LOW for 7-8 hours.
• Add in half-and-half and butter; stir and let heat through.
• Check seasoning to taste and add more salt/pepper if desired.
• Serve in soup bowls.

VELVETY PUMPKIN & BLACK BEAN SOUP

Steps:

• Heat oil in a soup pot over medium high heat. Sauté your onions and cabbage with a pinch of salt to "sweat" the vegetables. You don't want to brown the vegetables - just cook them until they are soft and onions are opaque - approximately 10 minutes.
• Add broth, tomatoes, black beans and pumpkin puree. Bring to a boil and reduce heat to medium low to simmer for 10 minutes or so.
• Stir in cream, curry, cumin, cayenne and salt to taste. Simmer an additional 10 minutes and serve.