Ingredients
For 8 litre
2000g
QimiQ Cream Base
3000kg
Hubbard pumpkin, chopped
2000ml
Chicken stock
500g
Onion(s), chopped
25g
Garlic, chopped
50g
Red curry paste
1litre(s)
Coconut milk
1pinch(es)
Salt and pepper, as required
For the topping
500g
QimiQ Whip Pastry Cream, chilled
1ea
Lemon(s), juice only
500g
La Bonne Vie crème fraîche
1g
Salt
150g
Pumpkin seeds, toasted
100ml
Pumpkin seed oil, to drizzle
Preparation
- Wash, peel and seed the pumpkin. Cut into 1 inch pieces and place into a suitable pot together with the chicken stock.
- Add the onion and garlic and allow to simmer until the pumpkin pieces are tender. Add the red curry paste and coconut milk and allow to simmer for a few minutes. Burr mix the soup until silky smooth.
- Add the QimiQ Sauce Base and spices and allow to simmer until the required thickness has been achieved.
- For the topping: lightly whip the cold QimiQ Whip until completely smooth (ensuring that the entire mixture is incorporated, especially from bottom and sides of bowl).
- Add the lemon juice, La Bonne Vie crème fraîche and salt and continue to whip until the required volume has been achieved.
- Finish the soup with the topping. Garnish with the toasted pumpkin seeds and drizzle with pumpkin seed oil.
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