Sopa cremosa de calabaza Hokkaido (sin pelar)

Ingredientes

• 500 grams pumpkin ( finely sliced, skin on (note 1))
• 100 grams onion (cleaned and sliced thinly)
• 10 grams garlic (minced)
• 1 tsp thyme (fresh leaves (approximately 3 thyme sprigs))
• 250 grams pumpkin stock (or chicken or vegetable stock (note 2))
• 150 grams heavy cream (or coconut milk for vegan)
• 6 grams sugar (optional)
• 8 grams salt
• 10 grams lemon (zest and juice(optional))
• 125 grams sour cream
• 2 grams liquid smoke
• 30 grams pumpkin seeds (toasted)
• 50 grams croutons (brioche or sourdough)

Preparación

1. 1

   --- Make the soup ---

2. 2

   Sauté pumpkin and aromatics: Heat olive oil in a large pot over medium heat. Add the unpeeled pumpkin, sliced onion, minced garlic, thyme, and 6g of salt. Cover with a lid and steam-sauté for 5 to 8 minutes, stirring occasionally, until the vegetables begin to soften without browning.

3. 3

   Simmer with stock: Pour in the pumpkin stock. Bring the mixture to a gentle simmer and cook for 5 minutes, or until the pumpkin is tender enough to be crushed easily with a fork.

4. 4

   Add cream: Stir in the heavy cream and sugar. Allow the soup to simmer for 2 additional minutes to meld the flavors.

5. 5

   Blend and finish: Remove the pot from the heat. Blend until velvety smooth using a high-speed or immersion blender, then taste and adjust the seasoning with the remaining salt if needed.

6. 6

   Prepare the garnishes: While the soup simmers, tear sourdough bread into bite-sized pieces and toast them in a pan with a drizzle of olive oil, salt, and pepper until golden and crisp. In a clean dry pan, briefly toast the pumpkin seeds until fragrant. Finally, in a small bowl, whisk the sour cream with the liquid smoke and a pinch of salt until combined.

7. 7

   Serve: Heat your soup bowls under warm water or in the oven. Pour in the soup, then serve with a dollop of sour cream, a few croutons, and a sprinkling of toasted pumpkin seeds.