Pumpkin Soup with Ciabatta Chips
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
This recipe is taken from a book titled 'Culinary Journeys with Emily Smith. Gastronomic Guides'. Restaurant The Bistro.
Ingredients
- Pumpkin - 2 lbs
- Grated Ginger Root - 1.4 oz
- Onion - 5.6 oz
- Carrot - 5.6 oz
- 33% Cream - 8 fl oz
- Vegetable Oil - 1 fl oz
- Soy Sauce - 0 fl oz
- Salt - 0.5 oz
- Ground Black Pepper - 0.2 oz
- Sugar - 0.2 oz
- Semi-soft cream cheese - 3 oz
- Sunflower Seeds - 0.7 oz
- Olive Oil - to taste
- Herbs - 0.7 oz
- Pasilla Pepper - to taste
- Ciabatta - 1.1 oz
Step by Step guide
Step 1
Slice the pumpkin into thin pieces and boil with ginger until tender.
Step 2
Slice the onion and carrot into matchsticks and sauté them in vegetable oil until they are soft.
Step 3
Combine the pumpkin with the ginger, sautéed mixture, and cream, then blend with an immersion blender, gradually adding the pumpkin broth until the desired consistency is reached. Heat the soup in a saucepan and season to taste with salt, pepper, sugar, and soy sauce.
Step 4
Serve with soft cheese dumplings, garnished with ciabatta chips, pumpkin and sunflower seeds, olive oil, microgreens, and pink peppercorns.
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