Summary

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

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Instructions

1. For the pumpkin cream soup:
2. Wash the butternut and hokkaido squash and remove any small spots of dirt. To dice.
3. 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.
4. 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.
5. For the garnish, finely dice the zucchini and lightly roast the pumpkin seeds in a pan. Heat to level 2 later.
6. To serve, put the zucchini cubes in the bowl, add the soup and garnish with pumpkin seeds.
7. For the black pudding or tofu praline:
8. 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.
9. Prepare the tofu variant in the same way.
10. Lay out the yufka dough on a damp kitchen towel and cut into squares. Always use 2 layers of dough per praline.
11. 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.
12. Preheat the oven to 160 ° C top / bottom heat and bake the pralines for 5 - 10 minutes until golden brown.
13. Philipp prepared this recipe as a starter on Thursday, June 25th, 2020 in the program The Perfect Dinner - Day 4 in the Nahe region.