Last October as I was in New York I had the chance to take a Halloween Cooking class given by Leti, who is the founder of Leti’s Catering. The thing is she is so detailed oriented that she gives to each student a small booklet with all the recipes, the appropriate pictures and procedure that students tend to get lazy when it comes to using our memory… So last night, as I was trying to make my own Pumpkin Soup I could not remember what was in it, except for Pumpkin of course ;), one potato and one carrot (because she repeated over and over that most soups with a cream consistency should include these 2 ingredients).
But the cool thing about not remembering the exact ingredients is that I ended up cooking one my way (inspired by what I remembered to be Leti’s Pumpkin Soup and by my mother’s). It turned out to be yummy and Leti I promise you, you’ll still be proud of your alumna ;).
- One Squash or Pumpkin, Peeled, deseeded and cut into chunks.
- One medium sized Potato, peeled and cut into chunks
- One Carrot, peeled and cut
- One TSP of Chestnut spread (or chestnut puree)
- 200ml of light creme fraiche
- Bread (ideally Ciabatta)
- Parmesan cheese
- Olive Oil
- Put the Pumpkin cubes, the Carrots and Potatoes in Boiling water (with Salt) and keep them there until the they become very soft. Cover the pan and cook for about 40minutes over medium heat.
- Meanwhile you can cut the bread, add to them olive oil, and cheese (Parmesan or Gruyere depending on your preferences) and keep them in the oven for about 10min or until they are grilled
- Remove them from the fire and from the water. Try to have the least possible amount of water.
- In a blender (or anything you can use to mix liquids) mix and soften the pumpkin cubes, carrots and potatoes.
- Put them again on a medium fire, mix and add the 200ml of creme fraiche.
- Add the Salt, Pepper and Nutmeg
- Share with your loved ones in Winter or Fall…
Soraya with a prayer to all her IE friends and a smile to everyone reading this…