Pumpkin Soup with Roasted Crust
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I chose the pumpkin soup because it is a typical soup that I like to cook, and enjoy to eat.I have never used celery, vegetable stock or nutmeg to make a soup, and I wanted to practise what I had learnt in class. I needed to taste those fresh ingredients and home made vegetable stock to know what they bring to the table.
It was a really nice surprise when I finished the soup and gave to my wife to try it. She immediately notice the difference, as she is familiarized with my regular seasonings. She felt the thyme right away, and she didn't even notice the celery, which she doesn't like. She described it as a sweet and puree soup, good as a main meal for winter time. She loved the pumpkin sweetness and the crunchiness from the garnish.
This experience was useful, because I could practice those skills acquired from the culinary theory, foundations, adding to my previous recipe more flavour and freshness. From now on I will always try to use those skills and bring those flavours to my table.
Culinary Foundations, 2018 - Week 3: Stocks and Week 4: Soups, George Brown College.