Pumpkin puree soup with buckwheat creme brulee and baked carrots
2 servings
60 minutes
Pumpkin puree with buckwheat crème brûlée and roasted carrots is a true masterpiece of French culinary art. Its velvety texture and subtle aroma of nutmeg combined with the light sweetness of pumpkin create a refined harmony of flavors. The buckwheat crème brûlée adds an unexpected textural play—delicate and slightly nutty, it highlights the natural sweetness of roasted carrots. The addition of orange flesh and pomegranate seeds brings a refreshing fruity note, while the mix of greens and pumpkin seeds completes the ensemble with vibrant hues and a light crunch. This dish is perfect for a cozy home dinner or a special culinary experience when you want to savor French elegance in every spoonful.
1
Cook buckwheat in milk until ready, strain through a sieve, resulting in buckwheat puree.
- Vegetable broth: 3 l
- Garlic: 0 g
2
Take cream, buckwheat puree, egg, salt, pepper and mix.
- Crème fraiche: 40 g
- Garlic: 0 g
- Vegetable broth: 3 l
- Peeled pumpkin seeds: 1 g
- Olive oil: 0 ml
- Onion: 0 g
3
Pour into molds and bake in a water bath at 100 degrees for 1 hour.
- Crème fraiche: 40 g
4
Place crème brûlée on the plate, then add roasted carrots, orange flesh, pomegranate seeds, a mix of greens, and pumpkin seeds.
- Carrot: 15 g
- Oranges: 0 g
- Peeled pumpkin seeds: 1 g
5
Serve the soup separately!
6
Add salt, pepper, nutmeg, and garlic oil to the pumpkin base.
- Garlic: 0 g
- Olive oil: 0 ml
- Onion: 0 g