- small sweet sugar pumpkin, peeled and divided into 2 parts, seeds and fibers - 1 Piece
- Butter - 6 Art. spoons
- chicken broth - 3 cups
- water - 3 Cups
- a branch of fresh thyme - 1 piece
- small parsnip (about 120 g), peeled and coarsely chopped - 1 Piece
- small potato (about 180 g), peeled and coarsely chopped - 1 Piece
- small turnip (about 120 g), peeled and coarsely chopped - 1 Piece
- small shallots, shredded - 2 pieces
- dry white wine - 1/2 cup
- fat cream - 3 tablespoons. spoons
- light brown sugar - 1 teaspoon
- salt - 2 teaspoons
Preheat the oven to 200 degrees. Put the pumpkin on the baking sheet and bake until soft for about 50 minutes. Make a mash in the food processor. You should get about 2 glasses of pumpkin puree. Melt 1 tablespoon butter in a small saucepan over medium heat. Add the pumpkin seeds and fibers, fry for 4 minutes. Add broth, water, thyme and cook for 9 to 10 minutes. Meanwhile, melt the remaining 5 tablespoons of butter in a large saucepan over medium heat. Add mashed potatoes, parsnips, potatoes and turnips, cook for 5 minutes. Add the shallots and cook until soft, about 4 minutes. Add the wine and cook until the liquid is reduced by half. Remove the pumpkin seeds from the broth. Add to the broth a mixture of fried vegetables. Bring to a boil, cook for 20 minutes. Allow to cool. Pour the soup through a fine sieve into a saucepan or mash in a food processor until a homogeneous mass is obtained. Preheat soup, add cream, sugar, salt, pepper and serve.
Servings: 6-8