Pumpkin Soup With Amaretti Recipe
Pumpkin Soup With Amaretti makes for a great appetizer. This soup is very easy to make and must be tried by all soup lovers. I tried this Pumpkin Soup With Amaretti for a party last week and all my guests loved it completely. You must try this easy recipe and share the feedback.
Ingredients
Prepared pumpkin flesh - 1 Lb
Chicken stock - 2 3/4 cups
Butter - 3 tbsp
Large shallots - 4 , peeled and chopped
Light cream - 1 1/4 cups
Superfine sugar
Amaretti di Saronno cookies - 10
Salt
White pepper
Directions
GETTING READY
1 In a pan, heat the stock.
2 Dice the pumpkin flesh.
MAKING
3 In a large heavy bottomed cooking pot or saucepan, heat 2 tbsp butter.
4 Add the shallots and sweat for 5 minutes, stirring frequently.
5 Add the pumpkin and cook over moderate heat for 5 minutes.
6 Gradually pour in the hot stock, stirring.
7 Bring to a boil and cover.
8 Reduce the heat, and simmer gently for 20 minutes, or until the pumpkin is tender.
9 Remove from the heat and allow to cool a little.
10 In a blender, put the mixture in batches and process until smooth.
11 Return to the saucepan.
12 Stir in the cream, a generous pinch each of sugar and salt, and some freshly ground white pepper.
13 Reheat to boiling point.
14 Turn off the heat.
15 Correct the seasoning.
16 Add the remaining butter and stir until it has melted.
17 Crush the amaretti coarsely.
SERVING
18 Ladle the soup into heated soup bowls.
19 Sprinkle the amaretti on top and serve.
1 In a pan, heat the stock.
2 Dice the pumpkin flesh.
MAKING
3 In a large heavy bottomed cooking pot or saucepan, heat 2 tbsp butter.
4 Add the shallots and sweat for 5 minutes, stirring frequently.
5 Add the pumpkin and cook over moderate heat for 5 minutes.
6 Gradually pour in the hot stock, stirring.
7 Bring to a boil and cover.
8 Reduce the heat, and simmer gently for 20 minutes, or until the pumpkin is tender.
9 Remove from the heat and allow to cool a little.
10 In a blender, put the mixture in batches and process until smooth.
11 Return to the saucepan.
12 Stir in the cream, a generous pinch each of sugar and salt, and some freshly ground white pepper.
13 Reheat to boiling point.
14 Turn off the heat.
15 Correct the seasoning.
16 Add the remaining butter and stir until it has melted.
17 Crush the amaretti coarsely.
SERVING
18 Ladle the soup into heated soup bowls.
19 Sprinkle the amaretti on top and serve.
Questions, Comments and Reviews
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