Guy Fieri completes a large portion of saturated creamy soup bright aromas of herbs, flavored with a few drops Worcester sauce and a pinch of cayenne pepper that give it немного остроты. 
Time: 2 час. 40 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 whole acorn pumpkins (about 8 tbsp. Finished)
- 6 shallots (1 tbsp. Diced, 3 heads clean and leave whole)
- 6 peeled garlic cloves
- 3 tbsp. l olive oil, plus 1/3 tbsp. olive oil
- 1 tbsp. l salt
- 1 tbsp. l crushed pepper plus some more in quality seasonings
- 110 gr. butter (total)
- 4 tbsp. low salt chicken stock
- 1/4 tsp cayenne pepper
- 1/4 tsp white pepper
- 1 tsp dried sage
- 1 tsp savory
- 1 tbsp. fat cream
- 1 tbsp. l Worcester sauce
- 1/3 Art. grated parmesan
Recipes with similar ingredients: pumpkin, parmesan, shallots, garlic, ground cayenne pepper, white peas, sage, tarragon, Worcestershire sauce, cream
Recipe preparation:
- Preheat the oven to 180 ° C. Cut the pumpkin in half in the middle and remove the seeds with a spoon. Trim the halves on each side to the pumpkin was stable. Cover the baking sheet with aluminum foil and put the pumpkin with the slice up. In 3 of the halves add peeled shallots, in the other 3 put 2 cloves of garlic in each one. Pour 2 tbsp. l olive oil and season in the dining room spoon of salt and crushed pepper. Bake in a hot oven until softness and start caramelizing until the pumpkin begins fall apart, about an hour. Remove from the oven and when the pumpkin cool enough so as not to burn your hands, separate the pulp from peels. Leave the baked onions and garlic with pulp. It’s possible done in advance.
- In a large roasting pan over medium heat, heat the dining room a spoonful of olive oil and 2 tbsp. l (30 gr.) Butter. When the butter will start foaming, add the raw, diced shallots and fry before caramelization, about 5-6 minutes. Unlock pan 1/2 tbsp. chicken stock and stir to remove sticky pieces. Reduce heat to moderately low and add the remaining pumpkin, baked onions and garlic, and then pour remaining chicken stock. Stir, then mash the mixture hand blender. The mixture will be very dense. Add cayenne pepper, white pepper and herbs. Enter cream and Worcester sauce, then warm over moderate heat. When the mixture starts simmer gently, whisk it again with a hand blender and mix 1/4 Art. Parmesan Turn the fire to low. Pour the soup into bowls and serve with freshly chopped black pepper, pour olive oil and sprinkle with the remaining parmesan.
