Hmpf. Yes. It has been a while. More than a little while. But well, I am back now. With renewed good intentions and the firm resolution to revive this blog adventure. I think I got discouraged by the dwindling visiting numbers. And then I just stopped visiting altogether myself. Maybe some creative pause is healthy... Let's see!
But in the spirit of the season, here comes a very autumnal dish: fresh pumpkin soup!
Ingredients (for about 4 plates) :
2 tbsp. butter
2 shallots
1 clove of garlic
500g fresh pumpkin
200 ml fresh cream
500 ml water
1 tsp. salt
Pepper
Some leaves of sage
Preparation:
Chop the shallots and press the garlic. Heat both in 1 tbsp. of butter in a pan. Cut the pumpkin into cubes and add it to the onions and garlic, fry for about 5 minutes. Add the water, season with salt and pepper and then let the mix simmer at reduced heat (and with the lid on) for 20 minutes. When the pumpkin is soft, purée it and add 100 ml of cream. Keep the soup warm.
In a frying pan, heat the second tbsp. of butter and add the sage leaves. Fry them until crunchy. In the meantime, whip the cream until it's stiff.
Serve the soup with the whipped cream and sage leaves!
Note: if you want the soup to be more hearty, add 2-3 carrots and 2-3 potatoes.
But in the spirit of the season, here comes a very autumnal dish: fresh pumpkin soup!
Ingredients (for about 4 plates) :
2 tbsp. butter
2 shallots
1 clove of garlic
500g fresh pumpkin
200 ml fresh cream
500 ml water
1 tsp. salt
Pepper
Some leaves of sage
Preparation:
Chop the shallots and press the garlic. Heat both in 1 tbsp. of butter in a pan. Cut the pumpkin into cubes and add it to the onions and garlic, fry for about 5 minutes. Add the water, season with salt and pepper and then let the mix simmer at reduced heat (and with the lid on) for 20 minutes. When the pumpkin is soft, purée it and add 100 ml of cream. Keep the soup warm.
In a frying pan, heat the second tbsp. of butter and add the sage leaves. Fry them until crunchy. In the meantime, whip the cream until it's stiff.
Serve the soup with the whipped cream and sage leaves!
Note: if you want the soup to be more hearty, add 2-3 carrots and 2-3 potatoes.
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