John Myers
Hokkaido Pumpkin Soup
The perfect hokkaido pumpkin soup recipe with a picture and simple step-by-step instructions.
For the foam:
- 1 l Coconut milk
- Vegetable broth
- 3 Pc. Onions
- 5 Pc. Carrots
- 2 tbsp Tom Ka paste
- 2 tbsp Coconut oil
- 3 Pc. Kaffir lime leaves
- 5 Pc. Lemongrass stalks
- 5 Pc. Scampis
- Sesame black
- Curry powder
- 500 ml Coconut milk
- 3 Pc. Shallots
- Cane sugar
- 2 Pc. Lemongrass stalks
- Cut the onions, carrots and pumpkin into small pieces and sweat with the coconut oil and tom ka paste. Top up with water until the pumpkin is covered. Simmer until the ingredients are soft. Add coconut milk and puree everything. Add the kaffir lime leaves and season with vegetable stock. Pass through a sieve if desired.
- For the lemongrass foam, sweat the shallots with the lemongrass and cane sugar and let them caramelize. Then fill up with the coconut milk and reduce. Finally, pour the liquid through a sieve and froth just before serving.
- Skewer the scampi on the lemongrass stalks, roll them in the black sesame seeds and dust with curry. Before serving, fry briefly on each side until the scampi are translucent.
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