Pumpkin and coconut soup with beetroot foam

Ingredients for 4 servings:

• 2 shallots
• 1 tbsp butter
• 1 small garlic clove(s)
• ½ pumpkin(s) (Hokkaido)
• 1 can coconut milk
• ¼ liter chicken stock
• some curry paste, red
• some salt and pepper
• 1 shot of orange juice
• 1 beetroot
• Caraway seeds
• some beetroot juice
• some vegetable stock
• 2 tbsp double cream
• 2 stalks of licorice root
• 12 crabs (crab tails)
• some flour (tempura flour)
• some water, ice-cold
• oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

and licorice crab tempura skewer

Sauté the finely diced shallots with the chopped garlic clove in the butter, finely chop the pumpkin and add it, pour in the chicken stock and coconut milk, and cook until soft, then season with salt, pepper, curry paste, and orange juice. Purée the soup and season again to taste. Cook the beetroot in caraway-spiced salted water until soft, then peel and finely dice. Purée it finely in a little vegetable stock and beetroot juice as needed, then pass it through a sieve. Add the double cream, season with salt and pepper, and blend until frothed. Halve the licorice sticks and sharpen them. Skewer three crab tails on each. Mix the tempura flour in a little ice-cold water, dip the skewers in the water, and deep-fry immediately. Drain on kitchen paper. Ladle the soup into suitable glasses, carefully skim the foam, and place the skewers on the glasses. Serve immediately. It’s best to drink the soup from the glass, as this is when the flavors blend best!