I make this soup every year around Halloween and, when I have the time, I like to serve it in small pumpkins.
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
⅓ 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
⅓ 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