PUMPKIN FOAM SOUP

Name: PUMPKIN FOAM SOUP
Yield: 4 servings
Ingredients: 1 null Clove of garlic; 1 null small shallot; 15 g clarified butter; 200 ml vegetable stock; 180 g pumpkin purée (pre-diced pumpkin soft boil); 100 ml cream; 1 pinch salt; 1 pinch pepper; 1 splash tabasco; 10 g icing sugar

Servings

4 Persons

Difficulty

Medium

Ingredients

For the pumpkin foam soup
1 Clove of garlic
1 small shallot
15 g clarified butter
200 ml vegetable stock
180 g pumpkin purée (pre-diced pumpkin soft boil)
100 ml cream
1 pinch salt
1 pinch pepper
1 splash tabasco
10 g icing sugar

Preparation

Finely chop the shallot and garlic and toast in clarified butter. Douse in vegetable stock, add the pumpkin purée and finely purée everything with a hand blender. Add the cream and spices to taste.

Pass through the Kisag funnel and sieve directly into the Kisag whipper. Insert a charger and shake vigorously 8-10 times.

Keep the Kisag appliance warm in a Bain-Marie or water bath at a maximum of 75 °C. Shake vigorously again before serving.

Golden autumn on a spoon

A hint of autumn on your tongue: our airy pumpkin foam soup combines a velvety texture with delicate pumpkin aroma – light as a cloud, warming like October sunshine. Refined with Tabasco and garlic, every spoonful becomes a golden moment of indulgence. Perfect for those who want to not only see autumn but truly taste it.

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You can prepare this recipe using the following products

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PUMPKIN FOAM SOUP

Ingredients

Tags

Preparation