Pumpkin and ginger soup (Frank Rosin)
DIFFICULTY
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 6 diced shallots
- 1 diced garlic clove
- 2 TABLESPOONS Olive oil
- 500 g peeled, diced nutmeg pumpkin
- 100 ml White wine
- 800 ml Vegetable broth
- 15 g diced ginger
- 1 Cloves
- 2 Sticks of cut lemongrass
- 5 Kaffir lime leaves
- 100 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground pepper
Directions
- 1
Sweat the shallots and garlic in the olive oil until transparent.
- 2
Add the pumpkin and let it sweat for 2 to 3 minutes.
- 3
Deglaze with white wine and fill up with the vegetable stock, add spices and let everything boil down to 800 ml.
- 4
Puree the soup with the hand blender and then pass through a sieve.
- 5
Bring the liquid to the boil again, stir in the crème fraîche and season to taste with salt and pepper.
- 6
Before serving, whip the pumpkin and ginger soup with a hand blender until frothy, arrange and serve.
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