Equipment
Ingredients
Soup Base
- 100 g onion, minced
- 75 g celery, chopped
- 90 g butter
- 2270 g cheese
- 1900 ml pumpkin pulp
- 480 ml milk
- 1 g nutmeg, freshly grated
- 5 g salt
- 2 g white pepper
Nutrition (per serving)
Method
Steam the pumpkin until the flesh is tender, then scoop out the pulp to yield 1900ml.
Melt butter in a large pot over medium heat and sauté the minced onion and chopped celery until they are soft and translucent.
Transfer the steamed pumpkin pulp and the sautéed vegetables into a food processor or blender and puree until the mixture is completely smooth.
Return the puree to the pot and stir in the cheese, milk, salt, and white pepper.
Heat the soup gently over low heat, approximately 70°C-80°C (158°F-176°F), ensuring it does not reach a boil.
Serve the soup immediately in bowls, garnished with a dusting of freshly grated nutmeg.
Chef's Notes
- Due to the high cheese content, this soup is very rich; ensure you use a cheese that melts well, such as a mild cheddar or Gruyère.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw in refrigerator before reheating.
Reheating: Warm over low heat on the stovetop, stirring frequently to maintain the emulsion.
