Pumpkin Cream Soup by Jeremy Uryuti

4 servings

120 minutes

Jeremie Uruty's pumpkin cream soup is an exquisite French dish that combines the tenderness of pumpkin with the spice of anise and cinnamon, along with exotic notes of coconut milk and lemongrass. Its origin is linked to the desire to blend classic European cooking techniques with Eastern aromas, creating a harmony of flavors. The soup has a velvety texture, a light sweetness from the pumpkin, and a refined spicy aroma complemented by crispy fried onions and fresh watercress salad. It warms on cool evenings and surprises with its depth of flavor nuances. This dish is perfect for both a cozy home dinner and a festive table, highlighting a love for gastronomic experiments and refined culinary traditions.

Energy value per serving

• Calories: 772.7
• Proteins: 14.9g
• Fats: 64.1g
• Carbohydrates: 36.9g

Ingredients

• Pumpkin Squash: 800 g
• Vegetable broth: 300 ml
• Anise (star anise): 2 pc
• Cinnamon sticks: 1 pc
• Sugar: 30 g
• Olive oil: 40 ml
• Coconut milk: 4 ml
• Garlic: 3 clove
• Ginger root: 60 g
• Tempura flour: 100 g
• Vegetable oil: 200 ml
• Watercress: 2 stem
• Lemon grass: 1 stem

Cooking steps

1. Peel the pumpkin from the skin and insides. Cut 150 g of pumpkin into medium cubes and cover with cold water, add anise, cinnamon, and sugar. Place on the heat, bring to a boil, and let simmer on low heat for 5 minutes. Remove from heat, let steep for 15 minutes, then drain the water and leave in the saucepan.

   Required ingredients:

   • Pumpkin Squash: 800 g
   • Anise (star anise): 2 pieces
   • Cinnamon sticks: 1 piece
   • Sugar: 30 g

2. Soup base: chop pumpkin randomly, add olive oil, ginger, lemongrass, put on heat and sauté for 5 minutes. Pour in vegetable broth, bring to a boil, add coconut milk, leave on low heat and cook for 1.5 hours with the lid closed. Blend the finished soup, strain it, bring to a boil again and add salt/pepper to taste.

   Required ingredients:

   • Pumpkin Squash: 800 g
   • Olive oil: 40 ml
   • Ginger root: 60 g
   • Lemon grass: 1 stem
   • Vegetable broth: 300 ml
   • Coconut milk: 4 ml

3. Peel and slice the onion into strips. Mix 100 g of flour and 100 g of water, add 1 g of salt. Pour vegetable oil into a saucepan and bring to a boil. Dip the onion in the batter and fry in the oil until golden brown.

   Required ingredients:

   • Tempura flour: 100 g
   • Vegetable oil: 200 ml

4. The finished dish is placed in a heated plate: pour the pumpkin cubes with soup, place a handful of fried onions in the center, decorate the edges with watercress salad, and drizzle with olive oil.

   Required ingredients:

   • Pumpkin Squash: 800 g
   • Watercress: 2 stems
   • Olive oil: 40 ml