As autumn slowly paints the landscape with hues of gold and the air grows crisp, nothing beats the weather better than this traditional Pumpkin soup recipe! It embodies the essence of harvest abundance and cozy gatherings. This timless recipe promises both comfort and seasonal delight, here is how to create this heartwarming soup in a Convotherm combi oven.
Use this recipe with:
Convotherm maxx combi range: Total cook time 30 minutes
Stage 1 – 165°C, Steam: Fan option 3
Use this recipe with:
Convotherm maxx pro combi range: Total cook time 30 minutes
Stage 1 – 165°C, Steam: Fan option 4
Use this recipe with:
Convotherm maxx pro combi range: Total cook time 30 minutes
Stage 1 – 165°C, Steam: Fan option 4
Ingredients
-
- 1 piece Hokkaido pumpkin
- 2 pieces Shallots
- 2 pieces Cloves of garlic
- 2 pieces Potatoes
- 2 pieces Carrots
- 0.5 piece Blub ginger
Ingredients
-
- 1 litre Vegetable stock
- 200 mL Cream
- 200 mL Coconut milk
- 5 Tbs Sweet chili sauce
- 1 Tbs Honey
- 1 Tbs Salt
- 1 Tbs Pepper
- 1 Tbs Olive oil
- 1 Tbs Curry power
Method
Food Preparation
1. Wash the pumpkin, remove the seeds and cut into small pieces.
2. Peel the shallots, garlic, carrots, potatoes and the ginger and cut into rough pieces.
3. Combine all of the above with the sweet chili sauce and the honey and cook on Granite-enameled tray (40 mm) 165°C for 30 minutes in combi steam.
4. Transfer into a pot and blend well with the vegetable broth, cream and the coconut milk and spread through a fine colander.
5. Season the soup with salt, peper and curry powder until taste is smooth.
Cooking Instruction
6. Any type of vegetable you roast before in the oven, will give you a more intense flavor later in the soup.
Food Serving Instruction
7. Serve it in a soup plate and add some drops of pumpkin seed oil on top. Also, you can use fried ginger stripes as garnish.
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