Pumpkin Cream Soup with Langoustines and Black Truffle
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
3
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Leek - 4 pieces
- Carrot - 5 pieces
- Pumpkin - 2 pieces
- Chicken Broth - 13 fl oz
- Star anise - 1 piece
- Ground clove - 3 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Langoustines - 2.1 oz
- Green Butter - 0.1 oz
- Truffle Oil - 0 fl oz
- Pumpkin seed oil - 0.1 oz
- Watercress - 0.1 oz
- Truffle - 0.1 oz
- Olive Oil - to taste
Step by Step guide
Step 1
Sauté the leek and carrot in olive oil.
Step 2
Add the peeled pumpkin, salt, and pepper to the vegetables.
Step 3
Add one star anise and three cloves, and sauté for 15 minutes over medium heat.
Step 4
Transfer the vegetables to a heavy-bottomed pot.
Step 5
Pour in the vegetable broth and bring to readiness.
Step 6
Blend the soup with an immersion blender until creamy.
Step 7
Sauté the langoustines in olive oil with salt and pepper.
Step 8
Add the langoustines to the soup.
Step 9
Garnish the soup with green oil and truffle oil.
Step 10
Add pumpkin seeds and watercress.
Step 11
Top with truffle.
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