John Myers
Hokkaido Pumpkin Cream Soup with Tête De Moine Florets
The perfect hokkaido pumpkin cream soup with tête de moine florets recipe with a picture and simple step-by-step instructions.
- 0,5 Pc. Hokkaido pumpkin
- 2 tbsp Clarified butter
- 1 piece Onion
- Ginger, the size of a thumb
- 1 tbsp Sliced fresh red chilli
- 2 Clove of garlic
- 1 tbsp Freshly squeezed lemon juice
- 900 ml Poultry bouillon
- 0,5 Pc. Mango fresh – peeled
- Salt and orange pepper
- 1 Tête de Moine AOP – florets
- Wash the Hokkaido pumpkin thoroughly, cut out unsightly areas, divide, remove seeds and fibers and dice.
- Hokkaido pumpkin does NOT need to be peeled!
- Heat the butter lard in a saucepan. Sauté the onion, chilli and ginger (cut into small pieces), stirring occasionally.
- Then add the pumpkin. Deglaze with the poultry bouillon, bring to the boil and cook over a low heat for about 15 minutes.
- Just before the end of cooking, mix in the diced mango and garlic. Puree the soup finely and season with lemon juice, salt and orange pepper.
- Spread the Hokkaido pumpkin cream soup on plates, serve garnished with basil and Tête de Moine florets.
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