Ingredients
For 4 portions
For the soup
250g
QimiQ Cream Base
300g
Muscat pumpkin, peeled, diced
2
Shallot(s), diced
3tbsp
Olive oil
125ml
White wine
600ml
Chicken stock, or vegetable stock
Salt
White pepper
Ginger root, grated
Ground nutmeg, ground
Tabasco sauce, or fresh chilli
Cinnamon
1pinch(es)
Curry powder
Pumpkin seed oil, to garnish
For the pumpkin pesto pasties
12g
Wan Tan pastry sheets (approx. 9x9 mm)
60g
Pumpkin pesto
2tbsp
Pumpkin chutney
2tbsp
Bread crumbs
1tbsp
Parmesan, grated
Egg white(s), to brush
Vegetable oil, to fry
Preparation
- For the soup: sauté the pumpkin and shallots in the olive oil. Douse with the white wine and allow to simmer until all the liquid is gone.
- Add the chicken stock and QimiQ Cream Base (previously QimiQ Sauce Base). Season and allow to simmer for approx. 30 minutes.
- Blend the soup with an immersion blender until smooth and season to taste.
- For the pumpkin pesto pasties: mix the pumpkin pesto with the pumpkin chutney, bread crumbs and Parmesan. Season to taste and fill into a piping bag.
- Brush the pastry sheets with the egg white and pipe the filling onto the centre. Fold into pasties.
- Fry the pasties in hot oil until golden brown.
- Garnish the soup with a dash of pumpkin seed oil and serve with the pumpkin pesto pasties.
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