Pumpkin Soup with Bread

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5 from 3 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Rest Time 1 minute
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 188 kcal


For the pumpkin soup:

  • 800 g Hokkaido pumpkin
  • 600 g Carrots
  • 1 Pc. Onion
  • 2 cm Ginger
  • Olive oil
  • 1 l Vegetable broth
  • 500 ml Coconut milk
  • Salt pepper
  • Lemon
  • Chili

For the beetroot espuma:

  • 2 Pc. Beetroot
  • 0,5 tsp Lecithin
  • Salt

For the samphire:

  • 250 g Samphire

For the rye bread:

  • 600 g Sourdough
  • 700 g Rye flour
  • Water
  • 50 g Olive oil
  • 2 tsp Salt
  • 2 tsp Brown sugar
  • Caraway seed
  • Thyme

For the red herb butter:

  • 250 g Margarine
  • Tomato paste
  • Chopped herbs
  • Dried tomatoes
  • Pressed garlic
  • Salt pepper

For the light herb butter:

  • 250 g Margarine
  • 2 Pc. Garlic cloves
  • Herbs (parsley, basil)
  • Salt pepper


Pumpkin soup:

  • Peel and dice the pumpkin, carrots, ginger and onion, sauté in olive oil, pour in the vegetable stock and cook for about 15-20 minutes until soft. Then puree very finely and stir in the coconut milk. Season to taste with salt, pepper, lemon juice and chili powder.

Beetroot Espuma:

  • Place beetroot in boiling salted water (just twist off the cabbage - do not cut, otherwise the tuber will bleed). Cook for 45 - 60 minutes until soft (fork test), allow to cool and mix into a puree. Pour cold into the cream sprayer and fill with two cartridges. Warm up to spray.


  • Press the samphire for 30 sec. Blanch in boiling water without salt.

Rye bread:

  • Knead the flour, the sourdough mixture, the olive oil, the salt, the sugar, as well as the caraway seeds and thyme with the water to a smooth dough and place in the refrigerator for 24 hours. Then knead again and cut crosswise. Bake at 225 ° C until a core temperature of 98 ° C is reached. Then hold this temperature for 10 minutes.

Herb butter red:

  • Mix the ingredients well. Place in a piping bag to serve and garnish with dried tomato pieces.

Herbal butter light:

  • Mix the ingredients well. Place in a piping bag to serve and garnish with coarse grains of salt.


Serving: 100gCalories: 188kcalCarbohydrates: 18gProtein: 2.3gFat: 11.9g
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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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