Share

Pumpkin soup with herb oil

Pumpkin soup with herb oil
Pumpkin soup with herb oil
Starter 4 Persons Prima Donna maturo

Ingredients

Pumpkin soup
17 oz. (500 g) pumpkin flesh (or red kuri or butternut squash) (cleaned weight)
2 shallots
1 garlic clove
1 sprig thyme
1 litre bouillon or water
1 dl whipping cream
2-3 tablespoons apple vinegar
Sea salt and freshly ground pepper
1 tablespoon olive oil
2 oz. (60 g) Prima Donna maturo

Herb oil
1/2 bunch broad leaf parsley
1/2 bunch tarragon
1/2 bunch chervil
1 dl olive oil
Finely grated zest of 1/2 unsprayed or organic lemon
Sea salt and freshly ground pepper

Preparation method

Pumpkin soup
Peel the pumpkin or squash and cut into cubes. Peel and chop the shallots and garlic. Gently sauté the pumpkin in oil together with the onion, garlic and thyme. Add bouillon and boil for 15 min. Add the whipping cream and boil for another 5 min. Remove the thyme sprig and blend until smooth and creamy. Season to taste with salt, pepper and cider vinegar until the right balance is achieved - the sweet pumpkin should be seasoned liberally to prevent the soup from becoming too one-sided in flavour. Serve the soup piping hot with grated Prima Donna, herb oil and bread on the side.

Herb oil
Rinse the herbs in cold water and dry thoroughly. Tear the herbs into large pieces and combine in a blender with the oil, finely grated lemon zest, salt and pepper. Blend into a green, smooth herb oil. Pour the herb oil into a glass or airtight container.