Ashley Wright
Contents
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Ingredients
- 1500 g Hokkaido pumpkin
- 25 g Dark couverture chocolate
- 800 ml Vegetable stock
- 400 ml Whole milk
- 250 ml Pear juice
- 1 medium-sized Onion
- 1 Clove of garlic
- 2 Allspice grains
- 1 tsp Curry powder
- 1 tsp Cayenne pepper
- Salt
- Pepper White
- 2 tbsp Rapeseed oil
- 2 tbsp Parmesan
- 2 tbsp Pumpkin seed oil
Instructions
- Divide the pumpkin in the middle, core and cut into small pieces (the peel stays on). After pitting it resulted in 1100g pumpkin meat. Heat the oil in a saucepan, add the pumpkin pieces. Peel the garlic and onion and cut into fine cubes, add to the saucepan.
- After approx. 5 minutes, deglaze with the vegetable stock and cook until soft with the lid closed. Add the dark chocolate couverture and stir, puree finely with a hand blender. Gradually add the pear juice and milk while pureeing. Crush the allspice with a mortar and add to the saucepan with the curry powder. Season to taste with salt, pepper and a little cayenne pepper.
- Grate some Parmesan on top of the finished soup and drizzle with pumpkin seed oil.
Nutrition
Serving: 100gCalories: 49kcalCarbohydrates: 4.8gProtein: 1.6gFat: 2.6g
