Cream of pumpkin soup with pumpkin and onion straw
Source: https://www.gefu.com/rcp_recipe/cream-of-pumpkin-soup-with-pumpkin-and-onion-straw
Ingredients
| 1 | Hokkaido pumpkin | |
| 1 | Carrots | |
| 1 | Small red onion | |
| 1 | Large red onion | |
| 80 | ml | Soy whipped cream |
| 100 | ml | Soy milk |
| Agave syrup | ||
| 50 | g | Cane sugar |
| Salt | ||
| Pepper | ||
| Nutmeg | ||
| Cayenne pepper | ||
| 40 | ml | White balsamic vinegar |
| 40 | ml | White wine |
| 100 | ml | Carrot juice |
| 20 | g | Cheickpeas |
| 20 | g | Coconut chips |
| Vegetable oil |
Preparation
Remove the pumpkin from the stem, cut into quarters and remove the soft inner part including the seeds.
Cut the peeled carrot and 1 small onion, as well as ¾ of the pumpkin (with peel) into walnut-sized pieces. Heat vegetable oil in a pot and fry everything until hot.
Deglaze with white wine and immediately after add the carrot juice and white balsamic vinegar.
Season with salt, pepper, nutmeg and a little sugar. Simmer in a covered pot for about 1 hour.
Rinse the chickpeas in a colander and drain. Then carefully rub them dry with kitchen paper.
Heat 4 tbsp vegetable oil in a small frying pan and fry the chickpeas in it for 7-8 minutes over medium heat to make croutons and drain on kitchen paper.
Cut ¼ of the squash into julienne using the ASIA julienne slicer. Cut 1 large onion into strips with the SPIRALFIX® spiral slicer on the finest blade setting. First fry the onion strips, then the pumpkin julienne in vegetable oil and then drain on kitchen paper and salt.
After the soup has simmered for 1 hour, season with a little agave thick juice, salt, pepper, nutmeg and cayenne pepper. Then add the soy milk and blend vigorously with a whisk until frothy. Finally, fold in some soy whipping cream.
Garnish with coconut chips and the chickpea croutons. Serve the pumpkin and onion straw separately.
Translated with www.DeepL.com/Translator (free version)
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