Pumpkin Foam Soup
Your pumpkin soup has never been so foamy - try our recipe!
- 100 ml heavy cream
- 1 g salt
- 1 g pepper
- 15 g garlic clove(s)
- 15 g shallot(s)
- 200 ml vegetable stock
- 10 g powdered sugar
- 1 g Tabasco
- 170 g pumpkin puree
- 15 g butter oil
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 Gourmet Whipper. Screw on 1 iSi Professional Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.
This recipe is suitable for the following products
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