Pumpkin Foam Soup

autumn temptation

Pumpkin Foam Soup

Your pumpkin soup has never been so foamy - try our recipe!

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

1

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

2

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

3

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.

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