Pumpkin bloody soup
Savoury recipe
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Pumpkin bloody soup
Ingredients
- Frozen vegetable purée 100% : Pumpkin - 1 kg
- Salt - 20g
- Olive oil - 50ml
- Water - 250ml
- Pumpkin (roasted seeds) - 5g
- Garlic - 5g
- White onion - 100g
- Pale green parts of leeks - 150g
- Chopped white celery - 50g
- Full cream - 200g
- Single cream 35 % - As required
- 5 spices (Star anise, Cloves, Cinnamon, Sichuan pepper, Fennel seeds) - 2g
- Pumpkin (roasted seeds) - 5g
In a saucepan, over medium heat, sauté garlic, onions, celery and leeks in olive oil until melted.
Add this mixture to the pumpkin puree, then the water and simmer.
Add the salt, the five spices and finish with the cream. Serve the soup in a bowl, with a few drops of cream and a few drops of beet puree, then sprinkle with some pumpkin seeds.
In this step
Frozen vegetable purées
