Pumpkin Cream Soup with Feta Cheese and Green Oil
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
This recipe was shared with us by Chef John from a local American restaurant.
Ingredients
- Pumpkin - 17.6 oz
- Lemongrass - 0.4 oz
- Shallot - 1.2 oz
- Mild Chili Spice - 0.2 oz
- Salt - 0.2 oz
- Sugar - 0.5 oz
- Olive Oil - 0 fl oz
- Coconut Milk - 0 fl oz
- Chicken Broth - 7 fl oz
- Feta cheese - 1.1 oz
- Oregano - 0 oz
- Green Butter - to taste
Step by Step guide
Step 1
Peel and cut the pumpkin into random pieces.
Step 2
Finely chop the shallot and chili pepper.
Step 3
Combine the shallot and pepper with the pumpkin, add salt and sugar.
Step 4
Brush the pumpkin with olive oil.
Step 5
Bake the pumpkin with the spices in a combi oven at 356°F for 15–20 minutes or until cooked through in a regular oven.
Step 6
Add 400 grams of roasted pumpkin to the chicken broth.
Step 7
Simmer together with a lime leaf and lemongrass until reduced by 10–15%.
Step 8
Remove the lime leaf and lemongrass.
Step 9
Add coconut oil and blend the soup until smooth.
Step 10
Heat again in a pot.
Step 11
Pour the soup into a bowl.
Step 12
Serve with feta, oregano, and green oil.
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