Pumpkin cream soup with langoustines and black truffle

3 servings

30 minutes

The recipe was shared with us by the chef of the Garda restaurant, Roman Vasiliev.

Energy value per serving

• Calories: 1100.2
• Proteins: 54.3g
• Fats: 12.1g
• Carbohydrates: 287.1g

Ingredients

• Leek: 4 pc
• Carrot: 5 pc
• Pumpkin: 2 pc
• Vegetable broth: 400 ml
• Anise (star anise): 1 pc
• Carnation: 3 pc
• Salt: to taste
• Ground black pepper: to taste
• Langoustines: 60 g
• Green oil: 2 g
• Truffle oil: 2 ml
• Pumpkin seeds: 2 g
• Watercress: 2 g
• Truffle: 2 g
• Olive oil: to taste

Cooking steps

1. Sauté leeks and carrots in olive oil.

   Required ingredients:

   • Leek: 4 pieces
   • Carrot: 5 piece
   • Olive oil:  to taste

2. Add peeled pumpkin, salt, and pepper to the vegetables.

   Required ingredients:

   • Pumpkin: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add one star anise and three cloves, sauté for 15 minutes over medium heat.

   Required ingredients:

   • Anise (star anise): 1 piece
   • Carnation: 3 pieces

4. Transfer the vegetables to a pot with a thick bottom.

5. Pour in vegetable broth and cook until ready.

   Required ingredients:

   • Vegetable broth: 400 ml

6. Blend the soup until creamy texture.

7. Sauté the langoustines in olive oil with salt and pepper.

   Required ingredients:

   • Langoustines: 60 g
   • Olive oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Add langoustines to the soup.

9. Garnish the soup with green and truffle oil.

   Required ingredients:

   • Green oil: 2 g
   • Truffle oil: 2 ml

10. Add pumpkin seeds and watercress.

    Required ingredients:

    • Pumpkin seeds: 2 g
    • Watercress: 2 g

11. Place the truffle on top.

    Required ingredients:

    • Truffle: 2 g