The temperatures begin to get chilly! So wrap up with warm clothes, take your cart, and I’ll take you to the market.
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And there, no need to look far to find two pumpkins, two carrots, an onion, and a nice potato: all gardeners have those. Then a “detour” to the supermarket to buy fresh cream (liquid and take it whole) and chorizo (choose it large and thin sliced). And now, you have everything you need for a good hors d’oeuvre!
I make pumpkin soup regularly during the week, but associated with its saffron cream and grilled chorizo, this will give you an elegant appetizer for dinner.
Are you ready?Photo credit: © Eatwell101.com
Ingredient list for the Pumpkin Soup
For 6 people:
- 2 pumpkins
- 2 carrots
- 1 large potato
- 1 onion
- 20 cl of liquid full cream
- 100 g chorizo or bacon, thinly sliced
- 1 pinch saffron threads (optional)
- 1 cube stock, salt, pepper
Photo credit: © Eatwell101.com
Cooking instruction
Before you start preparing your soup, heat the cream, without boiling. Let infuse a nice pinch of saffron threads and add a pinch of salt. Book. Once the cream is cooler, put it in the refrigerator. Brush the pumpkin under water (it does not need to be peeled). Cut it in half, remove seeds, and cut into large cubes. Wash and peel the carrots, and cut them into slices. Wash and peel the potato, and cut it into cubes. Peel and chop the onion.
In a large pan, heat one tablespoon of olive oil. Add onion and make it brown a few moments. Then add the remaining vegetables and cook over medium heat for 5 minutes. Moisten with water to cover vegetables, salt, and pepper, and add the cube of broth. Bring to a boil. Reduce the heat and cover. Simmer 40 minutes (20 minutes if you use a pressure cooker). When the soup is cooked, mix it (hand blender or blender). Adjust seasoning if necessary. Book.
While cooking the soup, you can cook the chorizo. Heat a nonstick pan without fat. Brown the slices of chorizo for one minute on each side; they should be crisp. Save on paper towels. Cut the chorizo into small sticks.
The saffron cream: it is important to do well, as a whipped cream must be very cold. You can put it in the freezer a few moments before the fight, and you can also chill the bowl in which you will beat it. Remember to filter the cream to get rid of saffron threads. Beat cream with an electric whisk (or by hand if you have the courage!) Until it forms peaks between the branches of the whip. Keep refrigerated until ready to serve.
When sitting down to eat, use the hot soup in bowls or individual plates. Place a generous dollop of whipped saffron cream on top. Add a few sticks of chorizo, pepper, and a little Espelette pepper or paprika.
Enjoy hot.
Recipe inspired by Dominique
Carrots Pumpkin Soup
Delicious Pumpkin Soup made with pumpkin, carrots, onion, and potato, and topped with bacon. The best Fall Soup Recipe ever!
Ingredients
- 2 pumpkins
- 2 carrots
- 1 large potato
- 1 onion
- 20 cl of liquid full cream
- 100 g chorizo, thinly sliced
- 1 pinch saffron threads
- 1 cube stock, salt, pepper
Instructions
- Before you start preparing your soup, heat the cream, without boiling. Let infuse a nice pinch of saffron threads and add a pinch of salt. Book. Once the cream is cooler, put it in the refrigerator. Brush the pumpkin under water (it does not need to be peeled). Cut it in half, remove seeds, and cut into large cubes. Wash and peel the carrots, and cut them into slices. Wash and peel the potato, and cut it into cubes. Peel and chop the onion.
- In a large pan, heat one tablespoon of olive oil. Add onion and make it brown a few moments. Then add the remaining vegetables and cook over medium heat for 5 minutes. Moisten with water to cover vegetables, salt, and pepper, and add the cube of broth. Bring to a boil. Reduce the heat and cover. Simmer 40 minutes (20 minutes if you use a pressure cooker). When the soup is cooked, mix it (hand blender or blender). Adjust seasoning if necessary. Book.
- While cooking the soup, you can cook the chorizo. Heat a nonstick pan without fat. Brown the slices of chorizo for one minute on each side; they should be crisp. Save on paper towels. Cut the chorizo into small sticks.
- The saffron cream: it is important to do well, as a whipped cream must be very cold. You can put it in the freezer a few moments before the fight, and you can also chill the bowl in which you will beat it. Remember to filter the cream to get rid of saffron threads. Beat cream with an electric whisk (or by hand if you have the courage!) Until it forms peaks between the branches of the whip. Keep refrigerated until ready to serve.
- When sitting down to eat, use the hot soup in bowls or individual plates. Place a generous dollop of whipped saffron cream on top. Add a few sticks of chorizo, pepper, and a little Espelette pepper or paprika.
- Enjoy hot.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
[...] Pumpkin Soup With Grilled Chorizo and Saffron Cream [...]
[...] served by TrissaliciousRoasted Pumpkin And Pearl Barley Risotto - served by Honest CookingPumpkin Soup With Grilled Chorizo and Saffron Cream - served by French DeliceA Low Fat Pumpkin Flan Recipe – Unfortunately it Worked - served by [...]
I racked my brains to see what my chantilly Flavour with my soup! yes, but of course !!!!! And the little extra I was looking for: chorizo !!!!! Great! My entry is set for tomorrow! Thank you sharing
Well done, Safran & Potimarron!
I note ...I cannot resist to pumpkin, I simply love it!
