VEGAN

Pumpkin Cream Soup by Jeremy

Soups | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Cream Soup by Jeremy

Ingredients

Squash Pumpkin - 28.2 oz
Vegetable Broth - 10 fl oz
Star anise - 2 pieces
Cinnamon stick - 1 piece
Sugar - 1.1 oz
Olive Oil - 1 fl oz
Coconut Milk - 0 fl oz
Garlic - 3 cloves
Ginger Root - 2.1 oz
Tempura Flour - 3.5 oz
Vegetable Oil - 7 fl oz
Watercress - 2 stems
Lemongrass - 1 stem

Step by Step guide

Step 1

Peel the pumpkin from the skin and seeds. Cut 150 g of pumpkin into medium cubes and soak in cold water, adding star anise, cinnamon, and sugar. Bring to a boil, then simmer on low heat for 5 minutes. Remove from heat and let steep for 15 minutes, then drain the water and leave in the saucepan.

Step 2

For the soup base: cut the pumpkin randomly, add olive oil, ginger, and lemongrass, then heat and sauté for 5 minutes. Pour in the vegetable broth, bring to a boil, add coconut milk, cover, and simmer for 1.5 hours. Blend the finished soup, strain, bring to a boil, and add salt/pepper to taste.

Step 3

Peel and julienne the onion. Mix 100 g of flour with 100 g of water and add 1 g of salt. Pour vegetable oil into a saucepan and heat to boiling. Dip the onion into the batter and fry in the oil until golden brown.

Step 4

Serve the dish in a heated plate: pour the soup over the pumpkin cubes, place a handful of fried onions in the center, garnish the edges with watercress, and drizzle with olive oil.