Summary

Ingredients

• 1 small pumpkin (se) (Hokkaido)
• 2 medium potato (s)
• 20 g iner root
• 1 shallot (s)
• 2 tablespoons oil
• 500 ml vegetable stock
• salt
• sugar
• 200 ml cream
• 20 g butter
• 1 squirt lemon juice
• 200 ml milk, 1.5% fat

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Instructions

1. Halve the pumpkin, remove the seeds and cut the pumpkin with the skin into cubes. Peel the potatoes and cut into cubes. Peel the ginger and shallot and chop very finely with a sharp knife.
2. Heat the oil in a large saucepan and fry the shallot cubes until translucent. Add the pumpkin, potato cubes and ginger, add salt and sugar and deglaze with the vegetable stock. Cook in a closed pot until soft for about 30 minutes.
3. When the vegetables are soft, add the cream and butter and puree everything very finely in a food processor or hand blender. Season again with salt, sugar and lemon juice. If the soup is too thick, add a little more stock.
4. Froth the milk while hot. Pour the soup into latte macchiato glasses and place the frothed milk on top (milk cap). Serve immediately.
5. Tip:
6. If you want a particularly fine consistency, pass the pureed soup through a fine sieve.