Pumpkin Soup
This pumpkin soup recipe dates from 1465 and was published at the time in The Art of Cooking written by Martino da Como. Although it is a simple recipe it has great flavour and shows how long Verjuice has been used in cooking as well as how versatile it is.
Serves: 2-3
Preparation Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients
- 2kg/4½lb Pumpkin
- 1 onion, chopped
- 1 cup/240ml/8fl.oz vegetable stock
- 2 tbsp Verjuice
- 2 tbsp Parmesan cheese, grated
- 2 egg yolks
- 4 threads of saffron
- Black pepper
Method
- Peel and seed pumpkin, and cut into pieces.
- Cook pumpkin and onion in 1 litre/2¼ pints of salted water until tender.
- Drain and puree pumpkin and onion in a food processor.
- Return pumpkin to pan, adding the stock and Verjuice.
- Bring to boil and add saffron.
- Beat yolks with Parmesan cheese.
- Remove soup from heat.
- Whisk in egg yolk mixture.
- Turn down heat to very low.
- Reheat soup, do not bring to boil.
- Serve and top freshly cracked black pepper.
