Pumpkin Cream Soup with Langoustines and Black Truffle
Soups • European
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Leek 4 pieces
- Carrot 5 pieces
- Pumpkin 2 pieces
- Chicken Broth 15 fl oz
- Star anise 1 piece
- Ground clove 3 pieces
- Salt to taste
- Ground Black Pepper to taste
- Langoustines 0 oz
- Green Butter 0 oz
- Truffle Oil 0 fl oz
- Pumpkin seed oil 0 oz
- Watercress 0 oz
- Truffle 0 oz
- Olive Oil to taste
Step-by-Step Guide
Step 1
Sauté the leek and carrot in olive oil.
Step 2
Add the peeled pumpkin, salt, and pepper to the vegetables.
Step 3
Add one star anise and three cloves, and sauté for 15 minutes over medium heat.
Step 4
Transfer the vegetables to a heavy-bottomed pot.
Step 5
Pour in the vegetable broth and bring to readiness.
Step 6
Blend the soup with an immersion blender until creamy.
Step 7
Sauté the langoustines in olive oil with salt and pepper.
Step 8
Add the langoustines to the soup.
Step 9
Garnish the soup with green oil and truffle oil.
Step 10
Add pumpkin seeds and watercress.
Step 11
Top with truffle.
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