Pumpkin Soup
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
Accessories:
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
165 °C
- Combi-steam
- 00:30 | -
- 4
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 |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
