Recipe Reinterpretation: Paul’s Patisserie’s Pumpkin Soup~ 輕爽的南瓜濃湯

Quite along time ago, I had a bowl of pumpkin soup at Paul’s Patisserie. I remember that it was tasty, but my mind was preoccupied with their delicious pastries, so I forgot about it.  Until now.

有一次去 Paul 跟朋友吃飯的時候, 吃到一碗還不錯的南瓜湯。但因為我的注意力全部被他們的草莓千層 pie 移走了, 我沒有特別紀錄下來。 但記得很爽口, 除了甜甜的南瓜味, 還有淡淡的鮮奶油的香氣。

photo_8

Pumpkin soup, from Paul’s Patisserie

I came home one day to find a pumpkin in my living room, which was a gift from a family friend who has a garden plot in Yang-ming-shan(陽明山).  She must have a bumper crop this year, because they kept coming.  To date, there are still at least three mid-sized pumpkins, sitting in my kitchen that I haven’t found recipes for.

一天回到家裡, 在客廳遇到一顆超級大的南瓜。 (原來是家人的朋友自己在陽明山上種的)那麼大的南瓜, 要怎麼吃才好呢? 那時候, 就想到 Paul’s 的南瓜湯。 所以, 有一個週末的下午, 我就把這顆南瓜給栽了, 再煮成湯。 [題外話,中文教學時間又到了, 我家人說, 南瓜是用切的, 不是用 “栽” 的, But, 那麼難切的東西, 怎麼可能用切的? (奶油是用切的吧!) 我是用了我們家最大的菜刀,才切的動。那麼大費周章 當然也要用一個比較 powerful (有力量) 的字來形容吧!]

photo1

I used a recipe from BBC Good Food. Instead of a canned version of vegetable stock, I used my own version of vegetable stock, which  just has celery, carrots, mushrooms and onions, leeks, and an apple. (I could pretend that the apple was a “secret” ingredient, but the truth was, it was a slightly wrinkly, very expensive Fuji apple, that I didn’t want to waste, but I was surprised that it added a lovely hint of sweetness to the broth)

如果追求簡單的食譜, 那湯底可以用罐頭的高湯。 但我覺得通常罐頭的高湯太鹹了, 所以我就自己熬了一鍋蔬菜湯底。 裡面就放了一些青菜,香菇紅蘿蔔,大蒜 (leeks) 洋蔥, 還有一顆蘋果。我用中火煮了一個多小時, 然後把煮熟的青菜撈出來, 再加上烤熟,去皮的南瓜,還有鮮奶油。 到了照片右下角的時候, 你會很想放棄, 因為那時候, 湯會看起來有一點恐怖。 但別擔憂。 一切就交給果汁機來處理就好了!

photo2

While the vegetable stock was cooking, I roasted the pumpkin in the oven, with a generous swig of olive oil and a sprinkle of coarse salt. After letting the stock bubble away for about 2 hours, I fished out all the vegetables from the stock, and added in the pumpkin,and cream.  By then, the soup looks a bit scary, with chunks of pumpkin, and stray bits of vegetable.  Never fear, just dump it into the blender (only fill the blender about 3/4s of the way full, otherwise you may sling hot soup all over your kitchen (not that I learned that by experience, or anything)

photo4

最後的步驟, 就是把湯再過濾一次, 這樣就確保湯裡面不會有渣渣。 (大概是我果汁機不夠高級, 所以難免還是有一些小小的纖維)

Even though pumpkin soup seems to be a bit warm for these hot summer evenings, it’s actually quite tasty lukewarm, served with a dollop of fresh cream, and also with a couple slices of fresh whole wheat bread.  I toasted the bread with some fresh shavings of parmesan, thus creating a light, yet satisfying dinner.

photo5

本來以為南瓜湯是冬天的菜餚, 但覺得其實夏天吃也很輕爽。 這次我配上剛出爐的全麥麵包 覺得是很滿足的一餐!

Enjoy!

Pumpkin Soup 

Ingredients: 

  • 4 tablespoons olive oil
  • 2 onions, finely chopped
  • 1kg pumpkins or squash, peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 142ml heavy cream

Method:

  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 minutes, until soft but not colored.
  • Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, continue cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable stock into the pan, then season with salt and pepper.
  • Bring to  boil, then simmer for 10 minutes until the squash is very soft.
  • Pour the 142ml pot of double cream into the pan, bring back to boil, then purée with a hand blender.
  • For an extra-velvety consistency you can now push the soup through a fine sieve into another pan.

(The soup can also be frozen for up to two months)

Recipe adapted from BBC Good Foods 

 

 

Advertisements

2 comments

  1. Dear Peggy,
    我後來發覺這個蔬菜高湯真的非常的 versatile(白搭?白用?)
    我有時間就煮一鍋, 然後用來當各式各樣的濃湯底。
    或是懶的話, 就直接澆在麵上
    營養又好吃喔! :)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s