Delicate pumpkin cream soup for gourmets from Paul Bocuse

Let's start with the main active ingredient - pumpkin. Our pumpkin has a flattened shape and convex ribs. Divide the fruit into crescents. Remove the seeds and fibers, peel the slices from the crust. We will cut the dense pulp arbitrarily, anyway, the grinding procedure is ahead.

Finely chop onion and garlic. First, in a deep saucepan (saucepan), fry the onion in butter for 2 minutes. Then add the garlic. We are waiting for the appearance of charming aromas. After that, pumpkin cubes are sent there. Fry, stir constantly, so as not to burn. A sign of pumpkin browning is softness.

So, our pumpkin has "reached". Add cognac to the saucepan for more fun. In the original recipe - brandy. But, I think, even Bocuse will not be angry at such free-thinking. After all, the primary role of alcohol here is to enhance taste. Therefore, cognac is also suitable. Evaporate the degree on fire for 5 minutes.

At about this moment, you can put croutons in the oven - thin slices of white bread, 4 centimeters in diameter. And throw seeds on a hot frying pan for frying.

Add broth to the pumpkin mass. The required amount of broth depends on the juiciness of the pumpkin. If there is an excess of juice, it will need less. Otherwise, the soup risks becoming too watery. However, consistency is a matter of taste.

Add pepper, salt, sugar. Keep the pan on fire for another 5-7 minutes. Remove from the heat.

Pour in the cream and use a blender. Beat until smooth.

Paul Bocuse uses a scraped pumpkin to serve. We'll take a soup plate. The sunny circle of the surface of the cream soup begs for decoration. Add parsley leaves, pumpkin seeds, crispy croutons.

Concentrate of autumn tenderness in a plate. For this soup, nature can be forgiven even three months of rainy wilting.

In this recipe, we abandoned the sharp ginger. The rest of the ingredients and the sequence of their execution are preserved.