Pumpkin Soup With Allspice Whipped Cream Fried Leeks Recipes
PUMPKIN SOUP WITH ALLSPICE WHIPPED CREAM & FRIED LEEKS
I love this soup because it's my favorite color and the garnishes bump up the fancy factor! It's also totally seasonal-what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?
Yield serves: 4 to 6
Number Of Ingredients 18
Steps:
- Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.
- Add the stock, thyme bundle, and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.
- Remove and discard the orange halves, thyme bundle, and bay leaves and use an immersion blender or upright blender to purée the soup (if you're using a regular blender, cool the mixture for about 5 minutes and work in batches). You want the purée to be very smooth and velvety, so purée the crap out of it! If the consistency is too thick, add a bit of water. Taste and adjust the seasoning as needed.
- Heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.
- Use a hand or stand mixer-or if you're feeling strong, a regular old whisk-to whip the cream and allspice until the cream holds its shape in soft peaks (see page 234).
- Ladle the soup into serving bowls, top with a dollop of the whipped cream, and garnish with the fried leeks.
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