The lime at the end is optional: you may wish to sharpen it if your pumpkins or apples are especially sweet. The dollop of crème fraiche is mandatory to conduct the symphony of flavor.Spiced Pumpkin and Apple Soup
Ingredients:
2 tablespoons butter
1 large onion, chopped
3 garlic cloves, chopped
1 walnut-sized piece of fresh ginger, chopped
3 whole star anise
½ whole nutmeg, grated
1 tablespoon coriander seeds, crushed
2 teaspoons salt, or to your taste
freshly ground black pepper
8 cups pumpkin, peeled and chopped
2 cooking apple, peeled, cored and chopped
6 cups vegetable stock
juice of one lime (optional)
To serve:
Crème Fraiche
Sprig of fresh parsley
Grated apple
Slice of lime
Melt the butter in a lidded pan and soften the onion, garlic and ginger with the salt and spices over a low flame. When the onions are translucent, add the pumpkin and apple. Cover and sweat for 15 minutes, stirring now and then. Pour in the stock, bring to the boil, lower the heat and simmer for 20 minutes.
Remove the star anise (it should have floated to the top), and puree the soup. Taste and sharpen with the lime juice if desired. Serve each bowl with a dollop of crème fraiche, a sprinkling of chopped parsley, and a few croutons on top.
Serves 4-6
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Crème Fraiche
Ingredients:
2 cups pasteurized heavy cream (whipping cream)
2 tablespoons cultured buttermilk
Bring the cream to 110 degree F in a medium saucepan. Remove the pan from the heat and stir the butter milk into the hot cream.
Transfer the cream mixture to a glass bowl and cover it with plastic wrap and a clean kitchen towel. Allow the crème fraiche to culture for 18 to 36 hours at room temperature. It is ready when it has a rich, slightly sour taste and has slightly thickened in consistency. Refrigerate the finished crème fraiche. and use it within one week.
This homemade crème fraiche recipe makes 2 cups.
