Summary

Ingredients

• 4 tablespoon butter
• 4 shallot (s), finely chopped
• 1 red pepper (s), finely diced
• 4 cloves garlic, pressed through
• 600 g pumpkin meat, cut into small cubes
• 500 g carrot (s), finely diced
• 10 cm ginger, freshly grated
• 1 liter vegetable stock
• 2 dl cream
• a bit salt
• some black pepper from the mill
• 2 dl coconut milk
• 2 sachets cream stabilizer

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Instructions

1. Sweat the shallots in the butter, add the diced paprika, garlic and ginger and roast briefly. Pour the stock and add the pumpkin and carrots, simmer for about half an hour and then puree with a hand blender. Then pour in the cream, stir and season with salt and pepper.
2. Chill the coconut milk in the frozen for about 20 minutes and then whip with the cream stabilizer powder until stiff.
3. Pour the soup into preheated shot glasses and garnish with the cream.
4. Tip: The soup can of course also be served in plates. When stored in the refrigerator, the cream remains really stiff the next day.