Pumpkin soup with prawns and pistachios: gourmet recipe

Ingredients for pumpkin soup

To prepare a delicious pumpkin soup with prawns and pistachios, you will need:

1 kg of pumpkin 1 onion 1 leek 2 liters of vegetable broth 200 ml of fresh cream 40 g of butter 3 bay leaves Salt to taste Fresh prawns (about 300 g) Chopped pistachios (50 g) Puff pastry Grated parmesan Truffle paste ( )

Preparation of the velouté

Start by preparing the velouté. Remove the sommità of the pumpkin and empty it with a corer, obtaining approximately 1 kg of pulp. Quanto a a large saucepan, fry the chopped onion and leek quanto a 2 tablespoons of oil and 40 g of butter, together with the bay leaves, for about 3-4 minutes. Add the pumpkin pulp cut into pieces and let it flavor for 2-3 minutes. Pour quanto a the vegetable broth and simmer for about 40 minutes, partially covering the saucepan.

Preparing the prawns and puff pastry

Quanto a the meantime, roll out the puff pastry to a thickness of 3-4 mm and cut out some stars. Brush the stars with egg yolk diluted quanto a a little and sprinkle them with grated parmesan. Bake at 190°C for 20 minutes. For the prawns, sauté them quanto a a pan with a knob of butter for about 1 minute, add the pistachios and a ladle of broth, cooking for a further 2-3 minutes.

Plating and presentation

To serve, pour a ladle of cream soup into each plate, add the prawns with pistachios and garnish with puff pastry stars and croutons browned with butter and truffles. This dish is not only a real food, but it is also perfect for special occasions, such as the Christmas holidays.