Pumpkin soup with ciabatta chips

4 servings

30 minutes

The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Restaurant Koster.

Energy value per serving

• Calories: 518.6
• Proteins: 9.1g
• Fats: 40.1g
• Carbohydrates: 37g

Ingredients

• Pumpkin: 1 kg
• Ginger root: 40 g
• Onion: 160 g
• Carrot: 160 g
• Cream 33%: 240 ml
• Vegetable oil: 40 ml
• Soy sauce: 20 ml
• Salt: 15 g
• Ground black pepper: 5 g
• Sugar: 5 g
• Cottage cheese: 85 g
• Sunflower seeds: 20 g
• Olive oil: to taste
• Green: 20 g
• Pink pepper: to taste
• Ciabatta chips: 30 g

Cooking steps

1. Cut the pumpkin into thin slices and boil with ginger until soft.

   Required ingredients:

   • Pumpkin: 1 kg
   • Ginger root: 40 g

2. Chop the onion and carrot into strips, sauté in vegetable oil until soft.

   Required ingredients:

   • Onion: 160 g
   • Carrot: 160 g
   • Vegetable oil: 40 ml

3. Combine pumpkin with ginger, sautéed mixture, cream and blend while gradually adding pumpkin broth to the desired thickness. Heat the soup in a saucepan and adjust to taste (salt, pepper, sugar, soy sauce).

   Required ingredients:

   • Pumpkin: 1 kg
   • Ginger root: 40 g
   • Onion: 160 g
   • Carrot: 160 g
   • Cream 33%: 240 ml
   • Soy sauce: 20 ml
   • Salt: 15 g
   • Ground black pepper: 5 g
   • Sugar: 5 g

4. Serve with dumplings made from soft cottage cheese, decorated with ciabatta chips, pumpkin and sunflower seeds, olive oil, microgreens, and pink peppercorns.

   Required ingredients:

   • Cottage cheese: 85 g
   • Sunflower seeds: 20 g
   • Olive oil:  to taste
   • Green: 20 g
   • Pink pepper:  to taste
   • Ciabatta chips: 30 g