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Pumpkin and Ginger Soup and Beetroot Carpaccio with Lamb’s Lettuce

5 from 5 votes
Total Time 3 hrs 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 87 kcal

Ingredients
 

Pumpkin soup:

  • 1 tsp Coconut oil
  • 1 g Ginger
  • 1 medium-sized Onion white
  • 1 kg Pumpkin
  • 3 l Vegetable broth
  • Curry powder
  • Orange pepper
  • Salt
  • 2 Cans Coconut milk

Beetroot carpaccio and salad:

  • 2 medium-sized Beetroot fresh
  • 2 Pc. Bay leaves
  • 2 Pc. Juniper berries
  • 1 tbsp Oil
  • 200 ml Water
  • 250 g Lamb's lettuce
  • 1 Pc. Orange
  • 300 g Soft goat cheese
  • 150 g Walnuts
  • 4 tbsp Honey
  • 2 Pc. Rosemary sprigs
  • 3 tbsp Olive oil
  • Orange pepper
  • Himalayan salt
  • 3 tbsp Fruit vinegar
  • 2 tbsp Walnut oil

Spelled walnut baguette:

  • 200 g Spelt flour
  • 100 g Wheat flour
  • 150 ml Lukewarm water
  • 0,5 Pc. Yeast cubes
  • 2 tsp Salt
  • 100 g Walnuts
  • Rosemary fresh

Instructions
 

Pumpkin soup:

  • Cut the onion and ginger into small pieces and fry them with the oil in a high saucepan. If necessary, peel and core the pumpkin, cut into pieces and fry briefly as well.
  • Pour the vegetable stock and cook for about 1 hour until the vegetables are very soft.
  • Season with the spices to taste and puree finely with a hand blender. Add the coconut milk and season to taste.

Carpaccio and salad:

  • Wash the beetroot well, rub with oil and put in an ovenproof saucepan. Pour water into the pot so that it is about 2 cm high. Add bay leaves and pressed juniper berries and, with the lid closed, simmer in the oven at 180 degrees for about 1-2 hours, depending on the size of the beets.
  • Let the beetroot cool, peel and cut into thin slices with a knife, arrange on plates and drizzle with olive oil and a little rosemary.
  • Wash the lettuce, peel the oranges, remove the skin and cut into small pieces. Caramelize the walnuts in the pan with 2 tablespoons of honey.
  • Cut the soft goat cheese into approx. 1 cm thick slices and place on a baking tray lined with baking paper. Drizzle the cheese with honey and pour rosemary over it.
  • Arrange all ingredients on the beetroot carpaccio, season with salt and pepper and pour vinegar and walnut oil over it.
  • Let goat soft cheese gratin in the oven at 180 degrees for about 3 minutes. Danger! It can happen very quickly. Arrange the warm cheese on the salad and serve immediately.

Spelled walnut baguette:

  • Mix fresh yeast in crumbs in a bowl with lukewarm water until the yeast has dissolved.
  • Add flour and salt and mix together. Chop the walnuts and knead into the dough with rosemary. Let the dough rise in a warm place for about 30 minutes.
  • Knead the dough again firmly and pull a baguette roll onto a baking sheet lined with baking paper and let it rise for another 30 minutes.
  • Brush the baguettes with a little water and bake at 200 ° C top / bottom heat for about 20-25 minutes.

Nutrition

Serving: 100gCalories: 87kcalCarbohydrates: 4.6gProtein: 1.4gFat: 7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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