Brandied Pumpkin Soup

Category

I make this soup every year around Halloween and, when I have the time, I like to serve it in small pumpkins.

Yields8 Servings

Ingredients

 400 ml pumpkin puree (in a can)
 2 tbsp olive oil
 1 large onion, finely chopped
 1 celery, chopped
 1 carrot, chopped
 2 oz prosciutto or pancetta cut in tiny pieces
 ¼ cup brandy
 6 cups chicken broth
  cup cream (15% or 35%)
 1 egg yolk
 salt and pepper
 2 oz Parmesan cheese, grated
 2 oz Asiago Cheese, grated
 2 oz Cheddar cheese (old), grated

Directions

1

Heat the oil.

2

Add the onion, celery, carrot and prosciutto and sauté until translucent.

3

Stir in brandy, cook 2 minutes.

4

Add broth and pumpkin purée, bring to a boil and simmer for 35 minutes.

5

Remove soup from heat.

6

In a cup mix egg yolk and cream and slowly whisk into the soup (the soup should not boil once the egg has been added).

7

Add salt and pepper to taste.

8

Serve in a bowl and sprinkle the cheeses on top.

Ingredients

 400 ml pumpkin puree (in a can)
 2 tbsp olive oil
 1 large onion, finely chopped
 1 celery, chopped
 1 carrot, chopped
 2 oz prosciutto or pancetta cut in tiny pieces
 ¼ cup brandy
 6 cups chicken broth
  cup cream (15% or 35%)
 1 egg yolk
 salt and pepper
 2 oz Parmesan cheese, grated
 2 oz Asiago Cheese, grated
 2 oz Cheddar cheese (old), grated

Directions

1

Heat the oil.

2

Add the onion, celery, carrot and prosciutto and sauté until translucent.

3

Stir in brandy, cook 2 minutes.

4

Add broth and pumpkin purée, bring to a boil and simmer for 35 minutes.

5

Remove soup from heat.

6

In a cup mix egg yolk and cream and slowly whisk into the soup (the soup should not boil once the egg has been added).

7

Add salt and pepper to taste.

8

Serve in a bowl and sprinkle the cheeses on top.

Notes

Brandied Pumpkin Soup