Pumpkin Cream Soup with Black Pudding Praline
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the soup:
- 1 Hokkaido pumpkin (se)
- 1 butternut squash (se)
- 4 onion (s)
- 3 tablespoon clarified butter
- 0.5 ½ cup cream
- 1 teaspoon cumin powder
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon nutmeg
- salt and pepper
- Chilli powder
- 1 glass vegetable stock
- some mint
- some ginger
For the set:
- 1 small zucchini
- Pumpkin seeds
For the black pudding or tofu praline:
- 100 g black puddin or 1 piece tofu for the veetarian version
- 0.5 ½ apple
- 1 shallot (s)
- 1 teaspoon clarified butter
- some organic lemon peel, grated
- 1 egg white
- 1 teaspoon breadcrumbs
- 1 pack Yufka pastry sheets
Print Recipe
Pin Recipe Instructions
- For the pumpkin cream soup:
- Wash the butternut and hokkaido squash and remove any small spots of dirt. To dice.
- Cut the onions, then fry them with clarified butter in a pan until translucent. Add the pumpkin cubes and sauté with the spices. Then add 1 glass of stock and a little water until everything is covered. Let simmer for about 30 - 45 minutes with the lid on.
- Then add a few leaves of mint and fine pieces of ginger. Then puree and stir in the cream, season to taste. If the soup is too thick, add a little more vegetable stock.
- For the garnish, finely dice the zucchini and lightly roast the pumpkin seeds in a pan. Heat to level 2 later.
- To serve, put the zucchini cubes in the bowl, add the soup and garnish with pumpkin seeds.
- For the black pudding or tofu praline:
- Cut the black pudding, apple and shallot into small, fine cubes. Put the clarified butter in a pan, fry the onions until translucent. Add the apple, lemon peel and finally the black pudding. If the mixture is too wet, add a teaspoon of breadcrumbs. Turn off the stove and let it cool down.
- Prepare the tofu variant in the same way.
- Lay out the yufka dough on a damp kitchen towel and cut into squares. Always use 2 layers of dough per praline.
- Brush the dough with egg white and put some breadcrumbs in the middle. Put 1 tablespoon of the mixture on top and shape into a praline.
- Preheat the oven to 160 ° C top / bottom heat and bake the pralines for 5 - 10 minutes until golden brown.
- Philipp prepared this recipe as a starter on Thursday, June 25th, 2020 in the program The Perfect Dinner - Day 4 in the Nahe region.
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