Pumpkin Cream Soup by Jeremy
Soups • French
Description
Pumpkin Cream Soup by Jeremy
Ingredients
- Squash Pumpkin 30 oz
- Vegetable Broth 10 fl oz
- Star anise 2 pieces
- Cinnamon stick 1 piece
- Sugar 0 oz
- Olive Oil 0 fl oz
- Coconut Milk 0 fl oz
- Garlic 3 cloves
- Ginger Root 0 oz
- Tempura Flour 5 oz
- Vegetable Oil 5 fl oz
- Watercress 2 stems
- Lemongrass 1 stem
Step-by-Step Guide
Step 1
Peel the pumpkin from the skin and seeds. Cut 150 g of pumpkin into medium cubes and soak in cold water, adding star anise, cinnamon, and sugar. Bring to a boil, then simmer on low heat for 5 minutes. Remove from heat and let steep for 15 minutes, then drain the water and leave in the saucepan.
Step 2
For the soup base: cut the pumpkin randomly, add olive oil, ginger, and lemongrass, then heat and sauté for 5 minutes. Pour in the vegetable broth, bring to a boil, add coconut milk, cover, and simmer for 1.5 hours. Blend the finished soup, strain, bring to a boil, and add salt/pepper to taste.
Step 3
Peel and julienne the onion. Mix 100 g of flour with 100 g of water and add 1 g of salt. Pour vegetable oil into a saucepan and heat to boiling. Dip the onion into the batter and fry in the oil until golden brown.
Step 4
Serve the dish in a heated plate: pour the soup over the pumpkin cubes, place a handful of fried onions in the center, garnish the edges with watercress, and drizzle with olive oil.
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