Name: Maxima Squash and Pear Soup
Yield: 6 persons
Ingredients: 1 kg peeled pumpkin; 1 leek (white only, washed and chopped); 1 large onion (finely chopped); 2 shallots (minced); 2 ripe pears (peeled and cut into small pieces); 3 carrots (peeled and sliced); 1.5 liters chicken broth (the equivalent of 2 bouillons-cube); 150 ml of equal parts milk and cream; 2 tbsp butter; 6 fresh sage leaves (optional); Fresh thyme; Salt pepper; 150 ml sour cream (or fresh cream with lemon juice)

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Maxima Squash and Pear Soup

Martha Stewart

Servings: 6 persons

Ingredients

1 kg peeled pumpkin
1 leek white only, washed and chopped
1 large onion finely chopped
2 shallots minced
2 ripe pears peeled and cut into small pieces
3 carrots peeled and sliced
1.5 liters chicken broth the equivalent of 2 bouillons-cube
150 ml of equal parts milk and cream
2 tbsp butter
6 fresh sage leaves optional
Fresh thyme
Salt pepper
150 ml sour cream or fresh cream with lemon juice

Instructions

In a heavy-bottomed casserole, melt the butter over medium heat. Add onion, leek and shallots. Make them come back for 5 to 7 minutes, until they are melted, but without scorching them.
Add the pumpkin, pears and carrots. Stir until the pumpkin begins to soften. Add broth and thyme.
Cover and simmer 30 min., Until vegetables are cooked.
Remove the thyme. Pass the soup in the potato masher. Put it back in the pot and add the milk-cream mixture. Season and let heat for 5 minutes.
Transfer the soup to hollowed and golden bowls or pumpkins. Decorate with sage leaves, thyme, and a few spoonfuls of sour cream. Arrange the remaining cream in a saucier: each of the guests will be able to add it in its portion.