PUMPKIN CREAM WITH CHIP Shavings
Ingredients
- 800g pumpkin (peeled and diced)
- 1 leek (white part only, sliced)
- 1 medium potato (peeled and diced)
- 1 clove of garlic
- 750 ml chicken or vegetable broth
- 100 ml liquid cream (or evaporated milk)
- 30g Iberian ham shavings (for the cream)
- 2 tablespoons extra virgin olive oil
- salt and pepper
For the crunchy topping:
- 50g Iberian ham shavings
- 1 teaspoon extra virgin olive oil
- Optional: 1 tablespoon toasted pine nuts
Step by step
- Heat 2 tablespoons of extra virgin olive oil in a large pot
- Sauté leek + garlic for 3 minutes over medium heat (do not brown).
- Add pumpkin and potato. Stir for 1 minute.
- Cover with hot broth. After boiling, reduce to medium-low heat.
- Cook for 15 minutes or until the pumpkin is tender (pierce with a knife)
- Add 30g of wood chips to the pot.
- Cook for 2 more minutes → the ham melts and perfumes everything.
- Remove from heat. Blend with an immersion blender until smooth (no lumps).
- Return to low heat. Add cream. Heat for 1 minute.
- Taste: adjust salt/pepper.
- Heat a non-stick frying pan with 1 teaspoon of extra virgin olive oil.
- Add 50g of shavings. Stir for 1-2 minutes → they toast and become crispy.
- Reserve on absorbent paper.
Final assembly
- Serve the hot cream in deep bowls.
- Crown with crispy shavings + drizzle of EVOO.
- Optional: toasted pine nuts or a few drops of truffle oil.
Quick variations
Cream base
Mushrooms (button mushroom + porcini)
Broccoli
Spinach
Change pumpkin for
600g mushrooms + 1 potato
700g broccoli + 1 potato
400g fresh spinach + 1 potato
Extra topping
Shavings + grated Idiazabal cheese
Virutas + almendra fileteada
Wood shavings + poached egg
Chef’s tip: Save 1 tablespoon of cooking broth before blending → use it to “loosen” the cream if it’s too thick.
Ready! An elegant soup in less than 40 minutes.
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