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Therefore. I'm going to make some delicious pumpkin soup. You can use any firm pumpkin you like. I use the Muscat de Provence variety. Both Hokkaido pumpkin and butternut squash are suitable. Whatever you deem appropriate. Try it. Cut it into large slices. Here are the main ingredients for the soup. A couple of carrots, a couple of garlic cloves, a couple of onions, a couple of celery stalks. This is the base for our soup. I'll roughly chop the celery because I'll be making a puree. I'll blend everything in
a blender to make the soup silky smooth. So in the end, if there are pieces left, it doesn't matter. Cut the onion in half. Again, just roughly chop it. I use red onions because I like their taste better, but you can use regular ones. I'll pour some olive oil into the pan and add the onion and celery. So, let's put it on fire. Let it cool down a bit. Ugh! We'll do the same with carrots. We chop it, and with garlic, just run a knife over it. Add the carrots and garlic to the pan . While we're here, let's grab some rosemary- just the tender leaves. Stir. Back to the fire. While it's cooking, I'll cut the pumpkin into pieces.
I need about 3 kilograms, and I will cook it in a pressure cooker. You can, of course, do it in a regular saucepan. You need to cook it in chicken broth for half an hour or 40 minutes. But it's much faster in a pressure cooker. That's it. We throw everything down to the basic vegetables. Once you have added the pumpkin, put it on the heat and pour in 2 liters of chicken broth. Pour to about a level two to three centimeters from the edge. With a pressure cooker-so far, everything looks like a regular saucepan. You can cover it with a lid. This model has a special cover. Press the button, it will lock the lid, keeping all the boiling moisture inside, so the pressure will constantly build, which effectively means it
pushes the flavor into the food and cooks it two, three times faster. Now, while this is simmering, I want to rethink croutons a bit, so to speak. So I'll make them more Italian style. I need a slice of ciabatta. That's it. I have a frying pan heating up here. A little olive oil in the pan. OK? And I'm just going to pick some sage. Place sage leaves inside. 40 seconds. The room starts to smell incredible. Fry them well. Once you feel them becoming crispy and turning a slightly darker green color, transfer them here. Move them to one side. That's it. On the board. That's it. Now, you have
some olive oil left here, right? But now it will taste incredible. So you can take a ciabatta, dip it in oil, take it out, dip it again, and take it out. So, this will add flavor to your toast. I'll put it back on the fire. And then while it's here, I want to take some Parmesan, grate it, and it'll stick to the oil and to the bread. And then you can press it a little and turn it over. Press. And once you do that, we can put it back on the dry pan. About a minute and it will be golden brown on both sides. And you see, it's already boiling. So, once the toast has been there for a while, you can flip it over. Just turn it over. Wonderful
color. You can see how the cheese has baked into the bread, and at the same time everything has toasted. It's like toast with character, you know? This soup boiled for about 6 minutes. I'll let out a couple now. Just get a good blender. Plug it into the outlet. That's it. Look at this. Now let's check if the pumpkin is cooked. That's it. Look. Completely boiled, like this. Fantasy. Knock him down. You see it transform from pieces in the broth into a silky mass. Seasonings, salt, pepper, and then whisk again. Let's try again. Just a little more. And this is an incredible soup.
Really very tasty. I am very happy with it. And to serve, we take a nice bowl, put a toast in the center, press it down, right? And then you can stick one in like this. Just pour into the center. You'll see, people will be delighted with these croutons. They will fight for them, so it's best to make a double batch. Look at the color of this wonderful soup. This soup will soak into the crostini. And finally-a wonderful crunchy sage. And a little bit of high-quality
