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Pumpkin cream soup with sirtaki cheese and green butter

3 servings

45 minutes

The chef of the Hermes restaurant shared the recipe with us.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
208.8
kcal
5.6g
grams
13.3g
grams
21.1g
grams
Ingredients
3servings
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
Cooking steps

  • 1

    Cut the peeled pumpkin randomly.

    Required ingredients:
    1. Pumpkin: 500 g

  • 2

    Finely chop shallots and chili pepper.

    Required ingredients:
    1. Shallot: 35 g
    2. Chili pepper: 5 g

  • 3

    Combine onion and pepper with pumpkin, add salt and sugar.

    Required ingredients:
    1. Shallot: 35 g
    2. Chili pepper: 5 g
    3. Salt: 5 g
    4. Sugar: 15 g

  • 4

    Brush the pumpkin with olive oil.

    Required ingredients:
    1. 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.

    Required ingredients:
    1. Pumpkin: 500 g
    2. Chicken broth: 200 ml

  • 7

    Boil together with lime leaf and lemongrass until reduced by 10-15%.

    Required ingredients:
    1. Lemongrass: 10 g

  • 8

    Remove the lime and lemongrass leaves.

    Required ingredients:
    1. Lemongrass: 10 g

  • 9

    Add coconut oil and blend the soup until smooth.

    Required ingredients:
    1. 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.

    Required ingredients:
    1. Feta cheese: 30 g
    2. Oregano: 1 g
    3. Herb butter:  to taste

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