Pawaru-Grahmata

№ 9VIII. nodaļa

Piena zupa ar ķirbisu

Pumpkin and milk soup

  • Serves 4–6
  • about 50 minutes
  • Melnraksts · vēl nav izmēģināts

1796Peena suppe ar kirbissu.

Modernizētslpp. 319 · PDF 333
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Peel the pumpkin, scoop out the seeds and cut it into 3 cm pieces. Simmer in lightly salted water for 15–20 minutes, until soft. Drain well.
  2. Put the pumpkin back in the pan with 800 ml of the milk and simmer for 10 minutes, until very soft.
  3. Blend until completely smooth, or press through a fine sieve. Return to the pan, add the sugar and bring back to a simmer.
  4. Whisk the yolks with the remaining 200 ml milk, then whisk in a ladle of the hot soup. Pour it back into the pan and stir over low heat for 3–5 minutes, until slightly thicker (80–85 °C). Don't let it boil.
  5. Serve in bowls, generously sprinkled with sugar and cinnamon.

Notes

What the book says vs. what we added

the method is the book's: pumpkin peeled, cut up and boiled soft in lightly salted water, drained, cooked in milk until as soft as porridge, pressed through a fine straining cloth, boiled again with sugar, thickened with egg yolk beaten with a little of the milk, and served sprinkled with plenty of sugar and cinnamon. The blender, the amounts and times are ours.

Pumpkin

any dense, sweet winter squash works. Watery pumpkins grown for carving give a thin, bland soup.

Boiling

the book lets the soup boil a little after the yolk goes in. Keeping it just below boiling stops the yolks curdling.

Egg safety

the yolks are heated to 80 °C.

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