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TribecaChef
Light pumpkin soup
Pumpkin soup with shallot in three flavors.
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Ingredients
- 1 fresh pumpkin approx. 1.5 kg
- 3 shallot
- 2 toe garlic
- 2 el peanut oil
- 1 tl celery salt
- 2 chicken broth tablet
- 1 liter tap water
- 50 g unsalted pistachios
- 2 el grated coconut
- 1 el sambal Badjak
- 125 g Cherry tomatoes
- 100 g fresh crayfish
- 1 el lime juice
- 6 g fresh chives
- 3 twig fresh coriander
- 125 g mascarpone
Kitchen Stuff
Directions
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Cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut off the skin with a sharp knife. Cut the flesh into pieces.
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Cut the shallots and garlic into pieces.
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Heat the oil in a soup pan and fry the pumpkin, shallot, garlic and celery salt for 5 minutes.
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Add the bouillon tablets and the water. Bring to the boil and cook on low heat for 20 minutes. Stir occasionally.
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Remove the soup pan from the heat and puree the soup with the hand blender. Season with pepper and salt. Add water if the soup is too thick.
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Variation 1: Heat a frying pan without oil or butter and toast the pistachios for 3 min. Remove from the pan and leave to cool on a plate. Heel coarse.
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Mix the coconut grater with the sambal bathrobe. Spoon 1 tsp in a cup of pumpkin soup and sprinkle with pistachio nuts.
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Variation 2: Halve the cherry tomatoes, remove the seeds with a teaspoon and cut the halves into segments.
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Spoon the tomato wedges with the crayfish and lime juice. Slice the chives.
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Spoon the crayfish and tomato on the soup and sprinkle with the chives.
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Variation 3: Remove the leaves from the coriander. Use 2 spoons to make nice shapes (quenelles) of the mascarpone.
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Spoon a quenelle in each cup of soup and garnish with a few coriander leaves.
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Nutrition
55Calories
Sodium25% DV605mg
Fat5% DV3g
Protein4% DV2g
Carbs1% DV4g
Fiber8% DV2g
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