Pumpkin cream soup with sirtaki cheese and green butter
3 servings
45 minutes
The chef of the Hermes restaurant shared the recipe with us.
Calories208.8kcal
Proteins5.6grams
Fats13.3grams
Carbohydrates21.1grams
Pumpkin
500
g
Lemongrass
10
g
Shallot
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
Herb butter
to taste
1
Cut the peeled pumpkin randomly.
- Pumpkin: 500 g
2
Finely chop shallots and chili pepper.
- Shallot: 35 g
- Chili pepper: 5 g
3
Combine onion and pepper with pumpkin, add salt and sugar.
- Shallot: 35 g
- Chili pepper: 5 g
- Salt: 5 g
- Sugar: 15 g
4
Brush the pumpkin with olive oil.
- 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.
- Pumpkin: 500 g
- Chicken broth: 200 ml
7
Boil together with lime leaf and lemongrass until reduced by 10-15%.
- Lemongrass: 10 g
8
Remove the lime and lemongrass leaves.
- Lemongrass: 10 g
9
Add coconut oil and blend the soup until smooth.
- 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.
- Feta cheese: 30 g
- Oregano: 1 g
- Herb butter: to taste
