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.
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