iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

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

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

autumn temptation

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

Ingredients:

  • 100 ml heavy cream
  • 1 x salt
  • 1 x pepper
  • 15 g garlic clove(s)
  • 15 g shallot(s)
  • 200 ml vegetable stock
  • 10 g powdered sugar
  • 1 x Tabasco
  • 180 g pumpkin puree
  • 15 g butter oil
Add to shopping list

Preparation:

Finely dice the shallots and garlic and fry in clarified butter in a large pot.

Deglaze with vegetable stock and add the pumpkin puree. Finely puree everything in a blender.

 

Next, add the heavy cream and season with the spices. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.

 

CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!

 

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

 

Tip:

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

 

Double the ingredients for a 1 l 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 iSi Whipper.

Share

Share this page