In this recipe, Jamie Oliver shares cooking not only great pumpkin puree soup, but also crispy cheese croutons to him, perhaps the best croutons of all that you have tried. For any varieties of orange pumpkins or a mixture of several varieties. Boil the pumpkin together with pre sauteed vegetables in chicken stock and chop with a blender. If a you are working with a conventional non-submersible blender, do not forget when whipping hot soup leave its lid slightly open, laying on top with a kitchen towel. Serve soup with croutons, covered with parmesan crust, and to give it a charm restaurant dishes, sprinkle with crispy sage leaves.
Recipe author – Jamie Oliver
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Time: 1 hour. 10 min. Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Soup
- Olive oil
- 16 fresh sage leaves
- 2 red onions, peeled and chopped
- 2 stalks of celery, chopped and chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 2 sprigs of fresh rosemary, pick the leaves
- Half fresh red chilli peeled to taste seeds and finely chopped
- 2 kg butternut squash, onion, or Mosque de Provence, cut in half, peeled and sliced
- 2 l chicken or vegetable stock
Crutons
- 16 slices of ciabatta
- 1 piece of parmesan to grate
Recipes with similar ingredients: sage, red onion, celery, carrots, garlic, rosemary, chili pepper, nutmeg pumpkin, pumpkin, broth, ciabatta bread, parmesan cheese
Recipe preparation:
- Place a very large saucepan over medium heat and pour olive oil.
- Add the sage leaves and fry for about 30 seconds or until they become dark green and crispy. Quickly shift them with Skimmers in a bowl covered with paper towels. Leaves will use for sprinkling at the end. In the pan you will have aromatic oil, so put it on fire and add onions, celery, carrots, garlic, rosemary leaves, chili peppers and po a generous pinch of salt and pepper. Fry for 10 minutes, until vegetables will not become sweet and soft. Add the pumpkin and broth to the pan, bring to a boil and simmer for about 30 minutes.
- While the soup is cooking, cook croutons. Sprinkle slices ciabatta with olive oil and squeeze grated on each side Parmesan. Put in a non-stick pan without add oil and sauté until golden brown on both parties.
- When the pumpkin is soft and ready, whisk the soup submersible blender or pour it into a standard blender and chop, to make a smoothie puree (but if you wish, you can leave it with small pieces). Most importantly, be sure to try the soup tastes and salt to make it perfect. Pour the soup over bowls, putting 2 croutons in each serving. Sprinkle with crispy sage leaves and drizzle with olive oil.
