Cream of pumpkin with pistou
3 Kg pumpkin
2 leeks (white parts only)
3 cloves garlic
80 g butter
1 liter single cream
50 cl milk
salt, pepper, olive oil, nutmeg
Cream of pumpkin soup:
Peel and roughly dice pumpkin. Finely dice leeks and sweat in butter in a large sauté pan. Do not allow to color.
Add diced pumpkin and cloves of garlic. Stir over a low heat for 20 to 25 minutes then pour in milk and single cream. Continue to cook, stirring all the time.
The pumpkin should break down in the sauté pan and become smooth. Strain through a Chinese sieve. Season to taste with salt, pepper and nutmeg.
Flavor with a few drops of olive oil.
The pumpkin soup is ready to serve.
Cream of pumpkin with pistou:
Prepare a "pistou" with 20g fresh chopped basil, 3 cloves garlic pounded with pestle and mortar and 3 spoons olive oil. Blend the "pistou" into the cream of pumpkin soup. You can let your imagination run wild with this soup. Cooking is rather like music. One you've learnt the basics, you can be guided by your own inherent good taste.
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