Pumpkin Squash Cream with Crunchy Hazelnuts & Salted Whipped Cream
Dive into the very essence of autumn with this velvety pumpkin squash cream, a symphony of smoothness and crunch. Each spoonful is an invitation to comfort, where the creamy sweetness of the squash marries the toasted crunch of hazelnuts, all crowned by an airy touch of lightly salted whipped cream. An elegant starter that transforms simple seasonal ingredients into a refined gastronomic experience. Easy to make, this velouté proves that with little, one can create a lot of happiness in the kitchen. Perfect for impressing your guests at an autumn dinner or warming up on a cool evening.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Wash the pumpkin squash, cut it in half and remove the seeds. Cut the flesh into cubes.
- 2
In a large saucepan, sauté the chopped onion and minced garlic in butter or oil until translucent.
- 3
Add the pumpkin cubes and sauté for 2 minutes, stirring.
- 4
Pour in the water or broth, season with salt, pepper, and a pinch of nutmeg if desired. Cook over medium heat for 20-25 minutes until tender.
- 5
Blend the soup with the liquid cream until smooth. Adjust seasoning.
- 6
In a cold bowl, whip the very cold cream until stiff peaks form. Gently fold in salt, pepper, and lemon zest or paprika if used.
- 7
Toast the hazelnuts for 8 minutes in a 170°C oven or in a pan until golden. Crush them coarsely.
- 8
Serve the hot soup in bowls. Add a quenelle of whipped cream, sprinkle with hazelnuts, drizzle with hazelnut oil and garnish with fresh herbs.
- For an even creamier version, you can replace some of the water with milk. The salted whipped cream whips better if the bowl and whisk are placed in the freezer for 15 minutes beforehand.
- Serve with garlic croutons or toasted bread to add crunch. This soup freezes very well without the whipped cream and hazelnuts.
- Variations: try with pecans, some freshly grated ginger during cooking, or a spoonful of chestnut cream for a sweet-salty note.
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