Creamy pumpkin soup

Ingredients (serves 4):

  • 500 g Hokkaido (1 pumpkin)
  • 1 onion
  • 150 ml orange juice
  • 500 ml coconut milk
  • 20 g beetroot
  • 10 g peanuts
  • Salt, sugar, pepper, cumin (cumin), chilli, curry

Preparation:

  • Clean the pumpkin and cut into small cubes.
  • Also dice the onion.
  • Sauté the pumpkin with a little oil in a pot and add the onion cubes. Then season with salt, pepper and sugar.
  • Deglaze with orange juice and reduce slightly.
  • Add the coconut milk and simmer gently.
  • Puree the soup and strain it through a sieve.
  • Then season the soup with cumin, chilli and curry.
  • Then purée the beetroot in the juice.
  • Serve the soup with beetroot and peanuts.

 

Pumpkin vanilla cream

For the custard:

  • 500 g Ready-made vanilla custard
  • 300 g Hokkaido

For the biscuit:

  • 200 g butter
  • 100 g sugar
  • 200 g cocoa
  • 1 egg
  • 200 g flour
  • 1 tsp baking powder

For the decoration:

  • 1 pkt. cream
  • 20 g chocolate couverture

Preparation of the cream:

  • Clean and dice the pumpkin. Then sauté in a pan with a little sugar and leave to cool.
  • Puree the cooled pumpkin and stir into the custard.

Preparing the biscuit:

  • Preheat the oven to 180 degrees convection.
  • Cream the butter and sugar in a bowl and then add the egg.
  • Mix the flour and baking powder with the cocoa, sift and gradually stir into the mixture.
  • Pour the dough onto a baking tray and bake for 20 minutes at 180 degrees convection.
  • Allow the biscuit to cool and break into rough pieces.

Preparing the decoration:

  • Whip the cream.
  • Melt the chocolate coating.

Layer the biscuit with the cream alternately in a glass/cup.

Cover with a little cream and chocolate coating and create eyes.