Pumpkin and Mascarpone Soup with Maple Syrup and Nutmeg Recipe

An event that make us to accept that fall has come is when the market is filled with mushrooms, chestnuts and all kinds of pumpkins. Since several years ago, the first day I see pumpkins I bought one right away to make this pumpkin soup with mascarpone, maple syrup and nutmeg. From the very beginning I’ve tasted, it still amazes me. I like how nutmeg with its characteristicand pronounced flavor contrasts with thes weetness maple syrup to sweet the mild flavor of pumpkin. It is so good!

Pumpkin and Mascarpone Soup with Maple Syrup and Nutmeg Recipe

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Serves: 4 Time: 1 h 30 m Difficulty: Easy

Ingredients

• 1.5 kg of pumpkin
• 250 g of mascarpone
• 100 ml of maple syrup
• 1/2 teaspoon of nutmeg
• Heavy cream
• Chives for decoration
• Optional: 150 ml of vegetable stock (or more, depending on your taste)
• Olive oil
• Salt

Directions

1. Preheat oven to 175 ° C, heat top and bottom.
2. Cut the pumpkin into slices, like melon or watermelon, but wider. Remove the seeds.
3. Place pumpkin slices on a baking sheet lined with parchment paper.
4. Brush the slices with olive oil.
5. Bake for about 45 minutes by placing a little lower than the middle to prevent the ends of the slices to burn.
6. After 40 minutes, check if the pumpkin is tender by piercing with a knife. If it does not, bake a few minutes longer.
7. Let the slices to cool down for a few minutes. Cut any burned end, remove the skin and dice them.
8. Grind the pumpkin in a blender or in a large bowl with a stick blender.
9. Sift the soup to remove any lumps. Use a stainless steel colander, a Chinese or a food mill.
10. In a large saucepan over medium heat, heat the soup. Add the mascarpone, maple syrup and nutmeg. Also add the vegetable broth if desired. Salt to taste.
11. Simmer over medium-low heat until it thickens as desired.
12. It’s ready. Decorate with a drizzle of heavy cream, spoon a few drops of maple syrup and sprinkle with chopped chives. Serve still hot. Enjoy!

Hints, Tips, and Tricks

• Serve this pumpkin soup with croutons. You can find the recipe following the link. Also you can sprinkle dried fruit chunks such as walnuts, hazelnuts or cashews.
• Instead of mascarpone, you can use cream cheese or cream fraîche.
• Try combining with other spices like ginger, ground coriander seeds, curry, cumin or cinnamon.
• Instead of cooking the pumpkin, you can peel it, cut it into pieces and boil them.
• You can add other vegetables of your choice like carrots, onion, leek and/or potato. Boil or bake with pumpkin and grind.

 

Categories: recipe verduras

Tags: calabaza mascarpone nuez moscada sirope de arce