To make Alton Brown’s mashed potato soup, you it will take only an hour of time and a pumpkin baked to softness, in which is added with honey, ginger and a little cream of fat, and then пюрируют. 
Time: 50 мин. Complexity: Servings Per Container: 6 – 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5-1.7 kg. nutmeg pumpkin, about 2 pcs. (remove seeds and cut into quarters)
- Melted unsalted butter, for lubrication
- 1 tbsp. l coarse salt, plus 1 tsp.
- 1 tsp freshly ground white pepper, plus 1/2 tsp.
- 3 tbsp. chicken or vegetable stock
- 1/4 Art. honey
- 1 tsp chopped fresh ginger
- 1/2 tbsp. fat cream
- 1/4 tsp freshly grated nutmeg
Recipes with similar ingredients: nutmeg pumpkin, white pepper peas, ginger root, cream, honey, nutmeg
Recipe preparation:
- Preheat the oven to 205 ° C. Put the pumpkin quarters on a small baking sheet, grease the pulp with a small amount butter and sprinkle 1 tbsp. l salt and 1 tsp. white pepper. Put in the oven and bake for 30-35 minutes until the pulp becomes soft and tender.
- Separate the pulp from the skin with a spoon and fold it into a 6 liter the pan. Add the broth, honey and ginger. Put on medium heat and bring to a boil, about 7-8 minutes. Hand blender mash the mixture until smooth *. Add fat cream and put on a slow fire again. Add the remaining salt to the soup, pepper and nutmeg. * When whipping hot liquids: Remove fluid from heat and let it cool for at least 5 minutes. Overfill liquid into a blender or food processor, filling the bowl no more than half. If using a blender, open one end covers. This will prevent the occurrence of a vacuum effect, which leads to the release of steam. Put a towel on top, run pulse several times, then beat on high speed to uniformity.
