Pumpkin cream soup with sirtaki cheese and green butter

3 servings

45 minutes

The chef of the Hermes restaurant shared the recipe with us.

Energy value per serving

• Calories: 208.8
• Proteins: 5.6g
• Fats: 13.3g
• Carbohydrates: 21.1g

Ingredients

• Pumpkin: 500 g
• Lemongrass: 10 g
• Shallots: 35 g
• Chili pepper: 5 g
• Salt: 5 g
• Sugar: 15 g
• Olive oil: 10 ml
• Coconut oil: 20 ml
• Chicken broth: 200 ml
• Feta cheese: 30 g
• Oregano: 1 g
• Green oil: to taste

Cooking steps

1. Cut the peeled pumpkin randomly.

   Required ingredients:

   • Pumpkin: 500 g

2. Finely chop shallots and chili pepper.

   Required ingredients:

   • Shallots: 35 g
   • Chili pepper: 5 g

3. Combine onion and pepper with pumpkin, add salt and sugar.

   Required ingredients:

   • Shallots: 35 g
   • Chili pepper: 5 g
   • Salt: 5 g
   • Sugar: 15 g

4. Brush the pumpkin with olive oil.

   Required ingredients:

   • Olive oil: 10 ml

5. Send the pumpkin with spices to bake in the combi oven at 180 degrees for 15-20 minutes or in the oven until done.

6. Add 400 grams of baked pumpkin to the chicken broth.

   Required ingredients:

   • Pumpkin: 500 g
   • Chicken broth: 200 ml

7. Boil together with lime leaf and lemongrass until reduced by 10-15%.

   Required ingredients:

   • Lemongrass: 10 g

8. Remove the lime and lemongrass leaves.

   Required ingredients:

   • Lemongrass: 10 g

9. Add coconut oil and blend the soup until smooth.

   Required ingredients:

   • Coconut oil: 20 ml

10. Heat again in the pot.

11. Pour the soup into the bowl.

12. Serve with feta, oregano, and green oil.

    Required ingredients:

    • Feta cheese: 30 g
    • Oregano: 1 g
    • Green oil:  to taste