Pumpkin Foam Soup with Potato Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido), diced
- 7 large potatoes, floury cooking
- 1 cup whipped cream
- 1 egg yolk
- 1 tablespoon butter
- 200 ml white wine
- 750 ml vegetable stock
- 1 clove garlic, finely chopped
- 1 onion (s), finely chopped
- some Milk
- 2 tablespoon oil, neutral (e.g. sunflower oil)
- 50 g walnuts, round
- salt and pepper
- nutmeg
- Pumpkin seeds, roasted
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut them into small pieces and cook them in salted water for approx. 35 minutes (test with a potato peeling knife whether it is done). Then add salt, pepper, nutmeg and the egg yolk with a little milk and mince as finely as possible with the potato masher (only add enough milk to make a smooth paste. The puree must not be too runny). Add walnuts and butter and season again to taste. Then shape small dumplings out of the puree and keep warm.
- Cut the pumpkin into small pieces, remove the seeds beforehand and peel if you like (Hokkaidos can be processed with the peel, but I peel them because I don`t like the aroma of the peel). Sauté the onion until translucent, add the garlic + pumpkin cubes and sauté for a few minutes. Add the stock and wine and simmer until the pumpkin is soft (approx. 15-20 minutes). Season with pepper, salt and cayenne pepper. Puree everything finely with the hand blender. Carefully fold in the whipped cream and season again to taste.
- Arrange soup on plates and add potato dumplings. Sprinkle a few roasted pumpkin seeds on top.
- Tip: you can also add a few spritzes of pumpkin seed oil over the soup
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