in

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

Spread the love

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

The perfect pumpkin and ginger soup and beetroot carpaccio with lamb’s lettuce recipe with a picture and simple step-by-step instructions.

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

Pumpkin soup:

  1. 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.
  2. Pour the vegetable stock and cook for about 1 hour until the vegetables are very soft.
  3. Season with the spices to taste and puree finely with a hand blender. Add the coconut milk and season to taste.

Carpaccio and salad:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange all ingredients on the beetroot carpaccio, season with salt and pepper and pour vinegar and walnut oil over it.
  6. 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:

  1. Mix fresh yeast in crumbs in a bowl with lukewarm water until the yeast has dissolved.
  2. 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.
  3. 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.
  4. Brush the baguettes with a little water and bake at 200 ° C top / bottom heat for about 20-25 minutes.
Dinner
European
pumpkin and ginger soup and beetroot carpaccio with lamb’s lettuce

Facebook Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Venison Ragout with Cream Mushrooms, with Beetroot Dumplings on Savoy Cabbage

Smoked Salmon Tartare with Avocado and Vegetable Sauce