Pumpkin Velvet Soup with Caramelized Chestnuts & Ginger
Fest Magic non-stick casserole N26cm – click here
Fest Magic non-stick frypan N22 cm – click here
Fest Integra chopper with spout – Click here
Ingredients for 8 people:
200 gr. chestnuts pre-cleaned and preheated
1 onion coarsely chopped
25 gr. butter
1 mashed potato, cut into cubes
orange juice (optional)
1 tbsp. ginger powder
1 tbsp. honey
120 gr. whipping cream
800 ml. chicken broth (or vegetable)
Cut the onion and potato, squeeze the orange and crumble half the chestnuts in the Fest Integra chopper for the caramel.
2. Saute the onion:
Put the butter in Fest’s large non-stick casserole to melt and add the onion to sauté for about 4-5 minutes.
3. Add the basic ingredients:
Add the potatoes, pumpkin, orange juice, half the chestnuts you didn’t crush and the broth. Bring to a boil, reduce the heat and cover Fest’s non-stick casserole with its lid to simmer the ingredients of the soup.
4. Simmer for 45 ‘:
Allow the ingredients to boil for 45 ‘. There is enough water to cook the soup, if the lid is closed and the volume is low.
5. Mash the ingredients and finish the velvet soup:
After 45 ‘the water is sufficiently reduced so that the soup is as fluid as we would like. With the help of the Fest Integra chopper, we gradually mash the soup using the spout of the chopper for liquid and solids. Pour the soup that you are mashing into the casserole and check the liquidity and accordingly either add a little boiling water or leave it with the lid open for a few minutes to evaporate the excess water and come where you want. Then add salt, pepper, ginger and 100 ml of sour cream. Mix well and try to correct if needed in salt and pepper.
6. Caramelize chestnut fragments:
You do this job in the last quarter that the soup boils to save time. Put the chestnuts in Fest’s small non-stick frypan in a relatively strong volume without any fat/oil. In 2-3 minutes you will slowly see the color change at the edges and harden. Stir and add the spoonful of honey, continuing to stir and roast for another 2-3 minutes until they harden and have a crispy texture on the outside.
Transfer the soup to the tureen. While serving the soup in the plates, add if you want a little more cream and the crispy caramelized chestnuts.