Pumpkin – Coconut Soup with Beetroot Foam
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 1 tablespoon butter
- 1 small clove garlic
- 0.5 ½ pumpkin (se) (Hokkaido)
- 1 can coconut milk
- 0.25 liter ¼ poultry stock
- some curry paste, red
- some salt and pepper
- 1 dash orange juice
- 1 beetroot
- Caraway seed
- some beetroot juice
- some vegetable stock
- 2 tablespoon double cream
- 2 stalks licorice root
- 12 crabs (crayfish tails)
- some flour (tempura flour)
- some water, ice cold
- oil
Print Recipe
Pin Recipe Instructions
- Sweat the finely diced shallots with the chopped clove of garlic in the butter, cut the pumpkin into small pieces and add, pour the chicken stock and coconut milk on top and cook until soft, season with salt, pepper, curry paste and orange juice. Puree the soup and season again.
- Boil the beetroot in salted water until soft, peel and finely dice. Finely puree in a little vegetable stock and beetroot juice as required, pass through a sieve. Add the double cream, season with salt and pepper and froth up with the hand blender.
- Halve and sharpen the licorice stalks. Skewer three crab tails at a time. Mix the tempura flour in a little ice-cold water, pull the skewers through and fry immediately - drain on paper towels.
- Pour the soup into suitable glasses, carefully pour the foam on top and place the skewers on the glass - serve immediately.
- The soup is best drunk out of the glass, then the flavors mix best!
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