Pumpkin soup

with roasted pumpkin

Preparation

30 minutes

Cooking time

25 minutes

Portions

4

Pumpkin

600 g pumpkin flesh

2 shallots

Soup

800 ml water

100 g butter

100 g crème fraîche

100 ml cream

1 tbsp salt

Some pepper

Some lemon juice

Serving

Some edible flowers

Some black sesame seeds

Some olive oil

Pumpkin

Preheat the cooking space to 230 °C using the hot air with steaming mode.

Cut the pumpkin flesh into approx. 2 cm cubes. Peel and quarter the shallots.

Place together on a lined baking tray and roast in the middle shelf position for 25 minutes.

Soup

Bring all the ingredients up to and including the salt to the boil in a pan and season with pepper and lemon juice to taste. Add the roasted pumpkin and shallots and purée to make a creamy soup.

Serving

Serve the soup in deep soup bowls and garnish with edible flowers, black sesame seeds or olive oil.

Cooking steps

(Pre-)heat cooking space to 230 °C with Hot air + steaming

Preheating finished. Put the food in.

Hot air + steaming 230 °C for 25 Mins

Tips

Any root vegetable can be used in place of pumpkin, according to preference.

Additional information

Created by

V-ZUG Ltd.

Created on

05/09/2023