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.
Calories1100.2kcal
Proteins54.3grams
Fats12.1grams
Carbohydrates287.1grams
Leek
4
pc
Carrot
5
pc
Pumpkin
2
pc
Vegetable broth
400
ml
Star anise
1
pc
Cloves
3
pc
Salt
to taste
Ground black pepper
to taste
Herb butter
2
g
Truffle oil
2
ml
Garden cress
2
g
Truffle
2
g
Olive oil
to taste
1
Sauté leeks and carrots in olive oil.
- Leek: 4 pieces
- Carrot: 5 piece
- Olive oil: to taste
2
Add peeled pumpkin, salt, and pepper to the vegetables.
- 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.
- Star anise: 1 piece
- Cloves: 3 pieces
4
Transfer the vegetables to a pot with a thick bottom.
5
Pour in vegetable broth and cook until ready.
- Vegetable broth: 400 ml
6
Blend the soup until creamy texture.
7
Sauté the langoustines in olive oil with salt and pepper.
- Langoustines (scampi): 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.
- Herb butter: 2 g
- Truffle oil: 2 ml
10
Add pumpkin seeds and watercress.
- Pumpkin seeds: 2 g
- Garden cress: 2 g
11
Place the truffle on top.
- Truffle: 2 g
