Cream of Pumpkin with Coconut Mousse
Flavors of Switzerland. By Armin Amrein, Walserhof, Suisse. Total time: 30 to 60 minutes. Preparation time: 10 minutes. Cooking time: 30 minutes. Waiting time: 30 minutes. Difficulty: Easy. A First Course Quartet: Armin Amrein serves this pumpkin soup with pumpkin ice cream, langoustine on pear compote, and a mini pumpkin quiche.
ā±ļø Prep: 10 minš³ Cook: 30 min
Ingredients
| 400 g | pumpkin | |
| ā | salt | |
| 2 Tbsp. | 30 ml | butter |
| 50 g | chopped onion | |
| 0.25 | garlic clove, chopped | |
| 50 g | carrot, diced | |
| 60 g | red pepper, diced | |
| 20 g | celery, diced | |
| 0.5 Tbsp. | 7.5 ml | grated ginger |
| 1 pinch | paprika | |
| 1 pinch | ground chili | |
| 1 pinch | curry powder | |
| 1 Tbsp. | 15 ml | ginger syrup |
| 1 Tbsp. | 15 ml | ketchup |
| 500 ml | chicken stock | |
| ā | freshly ground pepper | |
| 60 g | whipped cream | |
| 4 Tbsp. | 60 ml | coconut milk |
| 1 pinch | sugar |
Instructions
Method
- Peel the pumpkin, grate it coarsely and place in a bowl with a little salt. Cover with plastic wrap and let rest 30 minutes.
- SautƩ the onion, garlic, carrot, red pepper and celery in butter.
- Add the ginger, paprika, curry, chili, ginger syrup and ketchup.
- Squeeze the pumpkin, reserving the juice.
- Combine the grated pumpkin with the vegetables and sautƩ again.
- Add the pumpkin juice and chicken stock. Season with salt and pepper and simmer for approximately 20 minutes over low heat.
- Liquefy in a blender and strain.
- To finish, combine the whipped cream, coconut milk and sugar and whisk lightly, then fold gently into the soup. Correct the seasoning.
A First Course Quartet Armin Amrein serves this pumpkin soup with: ā¢ Pumpkin ice cream ā¢ Langoustine on pear compote ā¢ And a mini pumpkin quiche