Recipe for pumpkin velvet with caramelized walnuts

Few things can warm you up and make you relax after a hard day like a hot, creamy soup. Okay, maybe some hot chocolate.

And if one of your favorite ingredients is the pumpkin here you will see the recipe for the perfect velvet with the even more perfect topping!

Materials:

For the pumpkin soup:

• 1 whole small pumpkin
• 1 garlic
• a little rosemary or thyme
• olive oil
• 3-4 cups of chicken or vegetable broth
• 1 cup sour cream
• 1 1/2 teaspoon salt
• For caramelized nuts:
• 1 cup walnuts, finely chopped
• 1 tablespoon melted butter
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• black pepper
• grated gruyere (also for topping)
• Implementation:

Preheat the oven to 200 degrees. Cut the pumpkin in half. Remove the seeds and pulp from each half. Carve the surface of the pumpkin with a knife and place it in a pan but do not put it in the oven yet.

Peel a squash, grate it and cut it in half. Grate the garlic around the surface of the pumpkin. Add a little thyme and each half of the garlic to each pumpkin. Drizzle with olive oil and a little salt. Bake for 45 minutes (more or less depending on the size of the pumpkin).

Meanwhile, in a small bowl, mix the butter, brown sugar, salt and pepper. When the pumpkin is ready, add the walnuts to the pan and mix them with the butter mixture for a while.

Remove the herbs from the inside of the pumpkin. Pour the pumpkin flesh into the multi and add 3-4 of the cooked garlic cloves. Add about 1 cup of broth and mash until very smooth.

Transfer the mashed soup to a saucepan. Season with salt and pepper, add the cream and mix slowly.

Serve the soup with the grated walnuts on top and a little grated gruyere.

Read also:

The recipe for authentic Danish croissants with pastry cream and granola

The cell phone is for adults that teddy bears for children

Savoirville

Follow Skai.gr on Google News
and be the first to know all the news