Pumpkin soup with basil and a cappuccino topping from The Art of Cooking with Vegetables / Collages & Recettes by Alain Passard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for acorn squash.

  • fprincess on March 29, 2013

    Made for a dinner party. I used a butternut squash. It is similar to a traditional French recipe where you cook the squash slowly in milk. Basil and olive oil are added at the end when the soup is blended. I loved it. There was a vegetal flavor imparted by the fresh basil and the olive oil that was unexpected for a squash soup but quite delicious. The cappuccino foam was fun as well. http://forums.egullet.org/topic/144598-the-soup-topic-2013/?p=1912841

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