News Sammic | Recipe
Pumpkin soup recipe – Two ways to prepare it
Here are two different ways to prepare pumpkin soup.
In this recipe from Fleischmann's Cooking Group, you'll discover two preparation methods: a traditional method in a saucepan and a vacuum-packed, low-temperature cooking alternative using the SmartVide sous-vide cooker.
Choose the method that best suits your kitchen and, whichever you choose, you'll achieve a smooth, creamy pumpkin soup that's ready to serve.
Ingredients:
- 600 g peeled pumpkin
- 120 g white part of leek
- 150 g onion
- 200 g potato
- 250 g carrot
- 60 g olive oil
- 1000 g chicken stock
- 8 g salt
Preparation:
To start, for both methods
1. Cut the peeled pumpkin into cubes approximately 2 x 2 cm.
2. Cut the leek, onion, carrot and potato as well.
From this point, you can choose between two methods for preparing the pumpkin soup: traditionally or sous-vide.
Option 1: traditional preparation
3. Heat the olive oil in a saucepan.
4. Sauté the onion and leek until they start to brown. Add the carrot, potato and pumpkin.
5. Cook all the vegetables for a further 5 minutes.
6. Add the chicken stock and salt.
7. Cook for a further 40 minutes, until the vegetables are completely tender.
Option 2: sous-vide preparation
3. Place the pumpkin, leek, onion, potato, carrot, olive oil, chicken stock and salt in a sous-vide cooking bag.
4. Vacuum pack the bag to 98% using one of our Sammic vacuum packing machines.
5. Place the bag in our SmartVide sous-vide cooker and cook for 1 hour and 15 minutes at 90°C.
Finishing both methods
Once either preparation is complete, blend the mixture while hot using our XM-12 commercial hand blender until you achieve a smooth, creamy texture.
Dish up the pumpkin soup and serve hot.
Related products
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XM-12
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Commercial vacuum packing machines
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