Pumpkin and Lobster Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Healthy, because
Even smarter
Lobster is rich in lean protein while pumpkin imbues this soup with tons of fiber, which kickstarts digestion.
Serve this yummy soup with pieces of grilled whole wheat baguette, which are rich in fiber.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 cups Crème fraiche
- 2 tsps pure vanilla extract (or vanilla pods)
- 2 Tbsps butter (divided)
- 2 shallots (peeled and sliced)
- 1 tart Apple (peeled; cored and cut into cubes)
- 5 ⅔ cups fresh Pumpkin (peeled and cut into cubes)
- 3 ½ cups chicken stock
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ tsp ground cinnamon
- 3 Lobster tail (fresh or frozen)
- 6 sprigs fresh parsley
Preparation
Kitchen utensils
1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Sieve, 1 Fine-mesh sieve, 1 Ladle, 1 Whisk
Preparation steps
1.
Heat the creme fraiche in a small saucepan, gently stirring. Remove saucepan from heat source and add vanilla extract or vanilla pod, stirring to blend. Set aside.
2.
Heat butter in a large saucepan and saute shallots until soft and translucent. Add apple and pumpkin cubes, and saute for 5 to 6 minutes. Pour in the chicken stock; bring contents to a boil and cook over medium heat for about 20 minutes, or until pumpkin is fork tender.
3.
Meanwhile, slice the lobster tails into medallions. Heat remaining tablespoon of butter in medium skillet and saute lobster medallions until opaque.
4.
Puree soup and add creme fraiche (removing vanilla pod if used), stir to incorporate. Season with salt and pepper and sprinkle with ground cinnamon.
5.
Ladle soup into serving bowls. Divide lobster between six bowls. Garnish with fresh parsley and vanilla pods (optional). Serve.
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