A bowl of soup is always a good idea! For years, we’ve been enjoying this pumpkin soup at my mother’s, usually during the holiday festive gatherings. Since the time we’ve been away from Greece, I’ve been preparing it myself, at least twice during the cold months. This year, however, I decided to add an ingredient that brings this soup to a whole new level: truffle butter, the delicacy known for its unique aromatic flavor is definitely my kitchen’s gagnant!
Truffles can sell for up to $450 per pound but truffle butter is such a reasonable alternative that gives that same exquisite and unique flavor. Found in the delicacy section of your super market, it’s only $10 for a couple of ounces, but one little jar is more than enough for this recipe.
Follow my mother’s exact recipe and add a couple of truffle butter spoonfuls just before serving. You will be delighted!
- 2.2 lbs pumpkin (or butternut squash), peeled, seeded and cleaned, cut in chunks
- 4 cups chicken stock
- 1 apple, peeled and seeded (Red Delicious, Gala or any other sweet apple)
- 1 large whole onion, peeled
- salt and pepper
- 3/4 cup heavy cream
- 3 teaspoons truffle butter
- In a medium cooking pot, add the pumpkin, the chicken stock, the apple and the onion. Season with salt and pepper. Bring to a boil and simmer until all ingredients are soft, for about 25 minutes. Alternatively, cook in the pressure cooker for only 5 minutes.
- Transfer into a food processor and puree.
- Return into the cooking pot, add more salt and pepper, if needed.
- Add the heavy cream, bring to a boil and stir.
- Remove from heat.
- Just before serving, add the truffle butter.