pumpkin soup
Pumpkin soup is a mostly thickened soup with pumpkin as the main ingredient. It is known in variants in many European countries as well as in the USA, other parts of America and in Australia.
Although pumpkin was used as “ servants' food” and also as pork feed, pumpkin soup has also been part of middle-class and manorial cuisine since at least the 18th century. In Krünitz ' Oeconomischer encyclopedia different recipes are mentioned: a satisfying puree soup made from boiled and mashed to a pulp pumpkin, milk or poppy seeds , millet and pepper to the pancakes are served, a finer with broth , Parmesan cheese and roasted parsley and a "pumpkin-Potage “Made from pumpkin cubes steamed in butter with pepper, herbs, milk and boiled bread crusts, which is topped with toasted bread slices at the end.
Pellegrino Artusi included a similar pumpkin soup in his standard work on Italian cuisine from 1891, as already described by Krünitz: yellow pumpkin cooked in meat broth, strained, supplemented with broth and blond roux , served with parmesan and toasted bread cubes. Made with good broth, he remarked, very refreshing. The "Pumpkin Potage" is similar to another recipe from a more recent standard work of Italian cuisine: broth and cream are used instead of milk, further ingredients are potato cubes , onions and garlic , again supplemented by toasted bread cubes and hard cheese ( Gruyère ).
In a cookbook from 1912 there is an example of the basic recipe, which is essentially still valid today, a puree soup made from boiled, strained pumpkin with milk, cinnamon , lemon peel , salt, sugar and butter , lightly bound with a little roux or egg yolk , compared to Krünitz .
Herings Lexicon of the Kitchen lists two classic pumpkin soups - without flour binding: as "Pumpkin Soup" ( Potage de potiron ), a simple puree soup made from pumpkin boiled in broth, supplemented with cream and garnished with croutons , and as "Pumpkin and orange soup" ( Velouté de courge à l'orange ) of steamed milk in pumpkin, mashed with orange juice as a liquid, with curry , salt, lemon juice and Tabasco sauce seasoned, alloyed with cream and egg yolk.
Today there are numerous variants that mainly concern the seasoning. The binding is usually only done by the pureed pumpkin, possibly supported by cream or crème fraîche . Vegetable, poultry or meat broths are usually used as a complementary liquid, possibly supplemented with white wine , wine vinegar or lemon juice. In addition to salt, pepper, sugar, cinnamon and curry, fresh ginger , coriander , nutmeg and chilli are popular today , as are onions and garlic. The custom comes from Styria to round off pumpkin soup with a little pumpkin seed oil , which has a typical, intense taste.
In Haiti , the soup joumou , a pumpkin soup with beef neck , is the traditional holiday dish on January 1st.
Web links
Individual evidence
- ↑ Pumpkin . In: Johann Georg Krünitz: Economic Encyclopedia . Berlin 1773 to 1858, Volume 56, pp. 726-728. Full text.
- ^ Pellegrino Artusi : La scienza in cucina e l'arte di mangiare bene . 1891 [Reprint Florence 1991, pp. 60 f.]
- ↑ The silver spoon . Phaidon Verlag, Berlin 2006, ISBN 0-7148-9665-9 .
- ↑ Mary Hahn: Illustrated cookbook for simple and fine cuisine . Frankfurt am Main and Leipzig 1912.
- ↑ Herings Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4 .
- ↑ Mirta Yurnet-Thomas: A Taste of Haiti . 2nd, expanded edition. New York 2005, p. 108 f.