Pumpkin soup with ciabatta chips
4 servings
30 minutes
The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Restaurant Koster.
Calories518.6kcal
Proteins9.1grams
Fats40.1grams
Carbohydrates37grams
Pumpkin
1
kg
Ginger root
40
g
Onion
160
g
Carrot
160
g
Whipping cream 33%
240
ml
Vegetable oil
40
ml
Soy sauce
20
ml
Salt
15
g
Sugar
5
g
Sunflower seeds
20
g
Olive oil
to taste
Fresh herbs
20
g
Pink peppercorns
to taste
1
Cut the pumpkin into thin slices and boil with ginger until soft.
- Pumpkin: 1 kg
- Ginger root: 40 g
2
Chop the onion and carrot into strips, sauté in vegetable oil until soft.
- Onion: 160 g
- Carrot: 160 g
- Vegetable oil: 40 ml
3
Combine pumpkin with ginger, sautéed mixture, cream and blend while gradually adding pumpkin broth to the desired thickness. Heat the soup in a saucepan and adjust to taste (salt, pepper, sugar, soy sauce).
- Pumpkin: 1 kg
- Ginger root: 40 g
- Onion: 160 g
- Carrot: 160 g
- Whipping cream 33%: 240 ml
- Soy sauce: 20 ml
- Salt: 15 g
- Ground black pepper: 5 g
- Sugar: 5 g
4
Serve with dumplings made from soft cottage cheese, decorated with ciabatta chips, pumpkin and sunflower seeds, olive oil, microgreens, and pink peppercorns.
- Cream cheese (curd cheese spread): 85 g
- Sunflower seeds: 20 g
- Olive oil: to taste
- Fresh herbs: 20 g
- Pink peppercorns: to taste
- Ciabatta chips (crostini): 30 g
