Pumpkin Soup

(17)
Use this recipe with:

Short

P R O F I L E
Chilled ​4°C
1 Full Tray
From Scratch

Stage 1

165 °C

  • Combi-steam
  • 00:30 | -
  • 2
R E C I P E
1 pcs Hokkaido pumpkin
2 pcs Shallots
2 pcs Cloves of garlic
0,5 pcs Bulb ginger
1 l Vegetable stock
200 ml Cream
250 ml Coconut milk
2 pcs Potatoes
2 pcs Carrots
5 tbs Sweet chili sauce
1 tbs Honey
1 tbs Salt
1 tbs Pepper
1 tbs Olive oil
1 tbs Curry powder
Ingredients
Wash the pumpkin, remove the seeds and cut into small pieces. Peel the shallots, garlic, carrots, potatoes and the ginger and cut into rough pieces. Combine this with the sweet chili sauce and the honey and cook on Granite-enameled tray (40 mm) 165°C for 30 minutes in combi steam. Then transfer into a pot and blend well with the vegetable broth, cream and the coconut milk and spread through a fine colander. Season the soup with salt, pepper and curry powder until taste is smooth.
1. Food Preparation
Any type of vegetable you roast before in the oven, will give you a more intense flavor later in the soup.
2. Cooking Instruction
Serve it in a soup plate and add some drops of pumpkin seed oil on top. Also, you can use fried ginger stripes as garnish.
3. Food Serving Instruction



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