11/10/2015Meal soups - Starters

Pumpkin Cream Soup

Name: Pumpkin Cream Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 1 hokkaido squash; 1 onion; 350 mL rice milk; nutmeg; walnut oil; salt; pepper; walnut kernels

Autumn / Winter Gluten-free Christmas

For: 4 serv.Difficulty: EasyPreparation: 15 minCooking: 35 min

Early November... It's already time to delve into the existential question that comes back every year, the one that is, for some, an insurmountable stress months in advance, and for others, a childlike joy coupled with a Chinese puzzle... We're talking, of course, about the... Christmas menu!

But don't worry! Patate & Cornichon has you covered! For our holiday feast, well, we've planned on soup! That's right, soup! But not just any soup: a velvety pumpkin cream, spiced up with nutmeg and garnished with crumbled chestnuts or walnut kernels. Simple yet effective! Way more glamorous than grandma's soup, right? ;)

The rest of our Christmas menu will be posted in the coming month, so stay tuned :-) . Oh, and if you're interested, we now offer cooking classes in Lyon, with a special Christmas session scheduled on December 18th to be fully prepared for the big day!

Servings

Ingredients

Cups

-hokkaido squash 1
-onion 1
-rice milk 350 (mL)
-nutmeg
-walnut oil
-salt
-pepper
-walnut kernels

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Steps

Peel the onion and the pumpkin. Slice the onion into strips.
In a large pot, heat the walnut oil and sauté the onion without browning it.
Cut the potimarron into small pieces and add it to the pot. Fill the pot with water. Add some coarse salt.
When the pumpkin pieces are very tender, drain everything while keeping about half of the cooking water. Blend the vegetables with this cooking water.
Add the rice milk and soy cream to achieve a creamy texture, neither too runny nor too thick.
Season well with salt, pepper, and nutmeg.
Serve your pumpkin cream soup with a dollop of soy cream, a few walnut kernels, or some chestnut crumbles.