Pumpkin Cream Soup with Black Pudding Praline

Pumpkin soup:

1. Wash butternut and Hokkaido squash and remove small spots of dirt. To dice.
2. Chop the onions. Then fry in a pan with clarified butter until translucent. Add the pumpkin, simmer and sauté with spices.
3. Then add 1 glass of stock and a little water until everything is covered. Simmer for 30-45 minutes (with lid).
4. Then add a few leaves of mint and fine pieces of ginger. Then puree and add cream. To taste.
5. If the soup is too thick, add a little more from the 2nd glass of the vegetable stock.
6. Finely dice the zucchini.
7. Lightly roast the pumpkin seeds in a pan (for garnish).
8. Heat up to level 2 later.
9. To serve, put zucchini cubes in the bowl; Top with soup and garnish with pumpkin seeds.

Black pudding / tofu praline:

1. Cut the blood sausage, apple and shallot into small, fine cubes.
2. Put the butter lard in a pan. Fry the onions until translucent. Apple. Finally, add black pudding.
3. If the mixture is too wet, add a teaspoon of breadcrumbs. Switch off and let cool down.

The same thing now as a tofu variant:

1. Lay out the dough on a damp kitchen towel and cut into squares.
2. Always 2 layers of dough per praline. Brush the dough with egg white and put some breadcrumbs in the middle.
3. Add 1 tbsp of the mixture and shape into a praline.
4. Heat the oven to 160 ° C and bake for 5-10 minutes until golden brown.