Pumpkin soup with pear. Butternut squash soup with pears and pear relish
Pumpkin, fennel and pear soup
When there is only talk about vegetarian food, it is interesting to check out some ideas, the meaning of which is that any external restrictions only develop culinary imagination. For example, from the restrictions associated with the demands of Christianity, entire cuisine trends developed in Portugal and Spain. No wonder the Portuguese say that they have one cod dish for every day of the year. In Russia, for the same reason, there is such a variety of mushroom dishes.I started to fantasize with vegetable soups. What do pumpkin, fennel and pear have in common? Perhaps nothing, except for the fact that they all get along perfectly together in one very tasty spicy soup. Roasted pear adds an unexpected sweet note.
RECIPE FOR PUMPKIN, FENNEL AND PEAR SOUP
from the culinary blog “All the Salt”
NECESSARY:
600 g pumpkin, peeled and seeded
1 pear, pitted
olive oil
1 medium onion
1 fennel root, cut into strips
1 stalk of celery, cut into pieces
2 cloves garlic
1.5 tsp. 5-spice mixture (a popular Chinese spice mixture that includes dill, star anise, cloves, cinnamon, licorice)
2 cups chicken or vegetable broth
Juice of 1 orange
Sour cream
Pumpkin seeds for decoration
A little grated cheese
Pumpkin
HOW TO COOK:
1. Cut the pumpkin and pear into pieces and fry in olive oil in a frying pan for 10 minutes or until the pumpkin is soft. You can add a little water.
Cut the pumpkin and pear into pieces
2. At this time, heat 1 tbsp in a deep frying pan or saucepan with a thick bottom. l. olive oil and fry the onion for about 5 minutes, add fennel, celery, garlic and a little salt.
Fennel
3. Stir-fry for about 5-8 minutes until the vegetables are soft, they should not be too browned.
4. Add 5 spice powder, salt, pepper and pumpkin with pear.
5. Pour the broth and orange juice into the vegetables and simmer everything together over low heat for about 15 minutes.
6. Using a blender, puree the vegetables. Check for salt and pepper and pour into bowls. Add a tablespoon of sour cream to the plates and lightly sprinkle with any grated cheese. Garnish with pumpkin seeds.
BY THE WAY: pumpkin seeds can be dried in the oven or fried in a frying pan.
From pears of the sweetest variety and peeled pumpkin you can prepare an incredibly tasty and healthy puree soup, which is recommended to be included in the holiday menu.
Ingredients
- ground nutmeg (one third of a teaspoon)
- small pear for serving (one piece)
- softened sweet butter (38 g)
- freshly ground cinnamon (half teaspoon)
- medium fat cream (270 ml)
- finely ground pink pepper (to taste)
- white dry wine(270 ml)
- peeled pumpkin pulp (1.2 kg)
- flavored table salt (to taste)
- small sweet onion (one head)
- large sweet ripe pears (four pieces)
Rinse and cut the peeled pumpkin into large pieces, transfer it to a baking sheet covered with parchment, put it in a hot oven and bake for a quarter of an hour at two hundred degrees.
At the same time, it is necessary to peel the seeds and skin of the pear, cut these fruits into small cubes, as for the sweet onions, they must first be peeled and then chopped.
Prepare a frying pan, melt butter in it, add chopped onion, fry it over low heat, stirring occasionally for about ten minutes.
After the above time has passed, add the chopped pears, continue the cooking process with constant stirring for another seven minutes, then remove the pumpkin from the oven, cool it slightly and cut it into small cubes.
Place the chopped pumpkin in a frying pan and fry it with the pears for about five minutes, then transfer all these ingredients into a pan and grind with a blender.
Place a saucepan over low heat, pour nutmeg into it, add white wine and cinnamon, stir, heat the wine mixture with spices for about ten minutes. As soon as the wine mixture begins to boil, pour it into a saucepan with pumpkin-pear puree, add cream and add salt to taste, stir. Bring the pumpkin soup with pears to a low boil, then cook for another three minutes with constant stirring, then pour into serving bowls.
I came up with this soup for a competition currently taking place on the forum http://www.carina-forum.com.
Competition theme Pears from aperitif to dessert. And although I am not a passionate fan of pears, the fruit is multifunctional, why not try to cook it in an interesting way?
Besides, autumn is just around the corner... And a lot of vegetables are available .
The next thought is: why not add fruit to the soup, which will give it natural sweetness? and off we go... For acidity, a little riesling and tomatoes, for spiciness, a little red cayenne pepper, thyme for aroma... That's how this nice autumn soup came together.
You can serve this soup with croutons, fried scallops or pear jam.
Butternut squash soup with pears and pear relish
Ingredients for 6 servings
2 tbsp. spoons of ghee
white part of one leek
one red Bell pepper, grind
2 stalks celery, chopped
1 small butternut squash, seeded and cut into approximately 2cm pieces, 500g total
100 ml dry riesling*
one large ripe red tomato (or two medium-sized, approximately 200-250g)
1 large Angou pear, peel, core and seeds, cut into pieces
one liter of chicken (vegetable broth)
three sprigs of thyme
salt, pepper to taste
50 ml cream
cayenne pepper on the tip of a knife
Pear relish for serving (recipe below)
thyme for serving
Preparation:
Melt the ghee in a thick-bottomed saucepan. Fry the onion over medium heat for 8 minutes until it becomes soft and transparent. Add celery and pepper, fry for 3-4 minutes. Add the pumpkin pieces and cook until golden brown, about 10 minutes.
Add champagne, increase heat and evaporate alcohol, 3 minutes.
At the same time, boil water in a small saucepan. Make a cross-shaped cut on the tomato and place in a saucepan for 1 minute. Take out, pour over cold water and peel off the skin. Add to vegetables along with pear slices. Add broth and thyme, let it boil, add salt and lightly pepper. Reduce heat to low and simmer until tender, 30-35 minutes.
Remove the thyme sprigs, pour the soup into a blender and puree. Return to the pan, add cream and, to taste, you can add either cayenne pepper or piment d'espelette. Bring to a boil, turn off.
Pour into bowls, garnish with pear marmalade and fresh thyme leaves and serve with white bread toast.
Notes
-You can use another type of pumpkin to prepare this soup. I love nuts the most, so I cooked with them. It is not as sweet as other varieties. If your pumpkin variety is sweeter, you can increase the number of tomatoes.
*riesling can be replaced with champagne or prosecco, but keep it dry. There's enough sweetness already.
Relish is usually a sauce with pieces of vegetables or fruits. I didn’t look for a Russian analogue; in my opinion, this term has already taken root in the Russian language. If not, please correct me. 2 tbsp dried cranberries 2 tbsp currants 2 firm ripe pears 1 large green apple (but you can also use Golden Delicious) 2 tbsp unsalted butter 5 tbsp (75 ml) red wine vinegar 2 tbsp fine sugar 3 sprigs lemon thyme* 1 cinnamon stick salt and freshly ground pepper to taste Preparation: Cut the apple and pears in half, remove the seed chamber. You can peel it, but you can also leave it. Cut into thin slices or small cubes. Melt butter in a small saucepan over medium heat. As soon as foam begins to form, add the chopped pieces of fruit and cook for 8 minutes until they begin to soften. Add the remaining ingredients except salt and pepper and simmer for about 10 minutes until tender.** The sauce will have a glossy texture. Taste and add salt/pepper to taste. Take out the cinnamon stick. Serve warm. Notes: |
