METHOD
A luxurious take on a classic autumn soup. The crisp toast softens in the soup, creating a delightful texture contrast with the briny pop of caviar.
Instructions:
1. Roast the Pumpkin (for best flavor):
· Preheat oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Make the Soup Base:
· In a large pot, sauté the chopped onion in a little butter or oil until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
· Add the roasted pumpkin cubes and the broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Blend the Soup:
· Using a blender, purée the soup until completely smooth. Be careful when blending hot liquids.
· Return the smooth soup to the pot. Stir in the cream and nutmeg. Season to taste with salt and white pepper. Keep warm over low heat.
4. Prepare the Toasts:
· Cut the bread into shapes slightly smaller than your soup spoon (e.g., rounds or small rectangles).
· Heat the butter or oil in a skillet over medium heat. Fry the bread pieces until golden brown and crisp on both sides.
5. Assemble the Dish:
· Ladle the hot soup into shallow, wide bowls.
· Immediately place one or two warm, crispy toasts into the center of each bowl, submerging them slightly.
· Top each toast generously with caviar. (Royal Oscietra, Royal Siberian and Amur Fusion from Attilus Caviar range are recommended)
· Garnish with a sprinkle of fresh chives.
Serve immediately. The toast will begin to absorb the soup, creating a soft, flavorful base that contrasts beautifully with the crisp edge and the luxurious caviar.
Why it works: The sweet, creamy soup acts as a warm, comforting blanket. The toast provides a sturdy, savory base that soaks up the flavors. The cold, briny caviar on top creates an explosion of luxury and contrast in every spoonful.
