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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Pumpkin Foam Soup

Fall food

Pumpkin Foam Soup
  • 50 ml heavy cream
  • 1 x salt
  • 1 x pepper
  • 15 g garlic clove(s)
  • 15 g shallot(s)
  • 175 ml vegetable stock
  • 10 g powdered sugar
  • 1 x Tabasco
  • 250 g pumpkin puree
  • 15 g butter oil

Ingredients:

  • 50 ml heavy cream
  • 1 x salt
  • 1 x pepper
  • 15 g garlic clove(s)
  • 15 g shallot(s)
  • 175 ml vegetable stock
  • 10 g powdered sugar
  • 1 x Tabasco
  • 250 g pumpkin puree
  • 15 g butter oil
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Preparation:

Cook the cubed shallots and garlic in melted butter in a broad pot. Deglaze with vegetable stock and add the pumpkin. Puree everything in a blender until smooth. Then add the heavy cream and season to taste. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.

Serving Suggestion: 

Serve in a small cup or as a garnish on a classic pumpkin or carrot soup.

Tip: 

Enhance the foam with a few splashes of pumpkin seed oil.

ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

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