Pumpkin cream soup with black pudding praline

Ingredients for 5 servings:

• 1 Hokkaido pumpkin(s)
• 1 butternut squash
• 4 onions
• 3 tbsp clarified butter
• ½ cup cream
• 1 tsp cumin powder
• 1 tsp curry powder
• 1 tsp garam masala
• 1 tsp nutmeg
• salt and pepper
• chili powder
• 1 jar vegetable broth
• some mint
• some ginger
• 1 small zucchini
• e.g. pumpkin seeds
• 100 g black pudding or 1 piece of tofu for the vegetarian version
• ½ apple
• 1 shallot(s)
• 1 tsp clarified butter
• some organic lemon peel, grated
• 1 egg white
• 1 tsp breadcrumbs
• 1 pack of yufka pastry sheets

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

from the show “The Perfect Dinner” on VOX from 25.06.2020

For the pumpkin cream soup: Wash the butternut and Hokkaido squash and remove any small dirt. Dice. Chop the onions, then fry them in a pan with clarified butter until translucent. Add the pumpkin cubes and sauté with the spices. Then add 1 glass of stock and a little water until everything is covered. Simmer with the lid on for about 30-45 minutes. Then add a few mint leaves and finely chopped ginger. Then puree and stir in the cream, season to taste. If the soup is too thick, add a little more vegetable stock. For the garnish, finely dice the zucchini and lightly toast the pumpkin seeds in a pan. Later, heat on heat setting 2. To serve, place the zucchini cubes in the bowl, ladle over the soup, and garnish with pumpkin seeds. For the black pudding or tofu praline: Finely dice the black pudding, apple, and shallot. Pour the clarified butter into a pan and fry the onions until translucent. Add the apple, lemon zest, and finally the black pudding. If the mixture is too wet, add a teaspoon of breadcrumbs. Turn off the heat and let it cool. Prepare the tofu version in the same way. Lay the yufka dough on a damp kitchen towel and cut into squares. Always use two layers of dough per praline. Brush the dough with egg white and place some breadcrumbs in the center. Place 1 tablespoon of the mixture on top and shape into a praline. Preheat the oven to 160°C (top/bottom heat) and bake the pralines for 5-10 minutes until golden brown. Philipp prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 in the Nahe region – on Thursday, June 25, 2020.