John Myers
Contents
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Ingredients
- 1 Hokkaido pumpkin
- 2 Onions
- 1 Apple
- 1 Carrot
- 0,25 Celery bulb
- 2 Garlic cloves
- 0,5 Chilli pepper
- 1 shot Olive oil
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Sugar
- 100 ml White wine
- 1 L Chicken broth
- 150 ml Cream
- 2 tsp Food starch
- 1 Lemon
- 1 pinch Pepper
- 1 pinch Curry
- 150 g Chorizo sausage
Pesto
- 2 tbsp Pumpkin seeds
- 1 tbsp Olive oil
- 1 bunch Parsely
- 100 bunch Basil
- 200 g Sour cream
- 1 splash Pumpkin seed oil
Instructions
Soup
- For the soup, clean the pumpkin and the remaining vegetables and chop them roughly. Sweat together with the chilli and garlic in olive oil and butter. Season directly with salt and sugar. Deglaze with white wine and let reduce. Add the chicken stock so that everything is more than covered. Let it simmer slowly. Halfway through the cooking time (15-20 minutes) add the cream and continue cooking.
- If everything is very soft, puree everything and pass through a sieve. Put it back into the pot again and, if necessary, bind with a little mixed cornstarch and bring to the right consistency. Season to taste with salt, pepper, sugar, lemon and a little curry.
- Roast the chorizo (thinly sliced) in the pan for 2-3 minutes. Degrease on kitchen paper and then cut into strips.
Pesto
- For the pesto, roast the pumpkin seeds in olive oil until they start to crack. Degrease on a plate with kitchen paper. In the meantime, make a pesto from the herbs: Finely chop the herbs and puree with olive oil.
- To serve, mix up the soup again and garnish with sour cream, pumpkin seeds, pumpkin seed oil and pesto.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 4gProtein: 3.3gFat: 6.1g
