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Pumpkin Foam Soup

autumn temptation

Pumpkin Foam Soup
  • 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

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
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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.

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