Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 40

Mamaison Hotel Le Regina Warsaw, Poland

Creamy pumpkin soup
with almond and feta cheese
Ingredients:

Directions:

30 g almonds ?akes
30 g brown sugar
40 ml vegetable oil
2 shallots
50 g leek, only white part
1 medium size potato, peeled
450 g pumpkin without seeds and skin
600ml cups chicken broth
120ml heavy cream
1 tsp ground ginger
1/4 coffee spoon nutmeg
1 tsp salt
1/2 tsp freshly ground black pepper
20 ml Amaretto liqueur
Fresh coriander leaves
Feta cheese

Place almonds ?akes in a large soup pot over medium heat and
roast, stirring frequently, until fragrant and nicely gold, about 3 to
4 minutes. Add sugar and when start to caramelized remove from
the pot. Spread thin layer on baking paper. When cold and hard,
chopped ?ne. Add the oil to the same pot. Stir in the sliced
shallots, sliced leek and potato. After 2-3 minutes cover vegetables
with the chicken broth and bring to boil. At that time add diced
pumpkin and cook slowly for another 20 minutes, stirring
frequently. Season with salt, pepper, ginger and nutmeg. Add
heavy cream. Using an immersion blender, purée the soup until a
smooth consistency. Just before serving add amaretto liqueur.

Serving:
Arrange soup in a soup plate and ?oat almond crunch over the top with few coriander leaves.
Using truf?e mandolin cut Feta cheese on. Serve immediately.

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