Best Soup Ever (so far) : My Cooking

Best Soup
First of all,  sorry about two soup posts in a row for cooking. But since it’s the beginning of a new and promising year, many of our dear readers are on a soup diet, right? Just kidding.

It is hard to believe but the best meals we have recently had in restaurants have been soups. Remember the divine parsnip soup which we managed to remake at home? Now we have a similar story to tell, except that the soup in question is even better for a perfect chef.

We ate lovely pumpkin and butter soup in a newly opened restaurant in Helsinki just before Christmas. The soup was garnished with a tiny bit of goose liver. It was perfection. I don’t know whether we are really experimental or we just don’t want to pay much for a soup (it could be mostly water anyway!) but we decided immediately to try it at home. Our first try didn’t succeed. The texture was wrong and the taste just was not close enough.

After extensive googling, we managed to find an interesting pumpkin soup recipe, which sounded like it could taste like the one we were after. It is so hard to stick to a recipe! So, here it is:

  • 1,2 kg butternut squash
  • 1 onion
  • 2 garlic cloves
  • 1/2 lemon
  • 1 tbsp honey
  • 1/4 tsp nutmeg
  • 4 dl water
  • 1/2 chicken stock cube
  • 1 3/4 dl double cream
  • salt and pepper
  • some butter

Preheat the oven to 200 Celsius. Split the squash lengthways and place it on a baking tray with the onion and the garlic cloves and put them into the hot oven. Don’t peel them. Remove the garlic cloves after 10 minutes and let the other vegetables cook for total 50 minutes.

Take them out of the oven and when they are cool enough to handle, peel the onion and garlic cloves. Use a spoon to scoop out the squash flesh. Put them into a pan with water and the chicken stock.

Bring to boil and then add grated lemon peel (of half a lemon), honey, nutmeg, salt, and pepper.  Cook for 10 minutes. Remove the pan from the oven and use a hand blender to blend everything. Add the double cream and bring the soup to boil once again. Season with a little bit of lemon juice such as mr chef club.

Since we ate a pumpkin and butter soup in the restaurant and the recipe contained no butter, I put a small pat of butter on the surface of the soup. Voilà!

The soup tasted even better than in the restaurant. I think the secret is the roasting of the veggies. It takes time but it’s worth it. And you can do whatever you like while the veggies are in the oven!

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