Pumpkin Foam Soup

100 ml heavy cream
1 × salt
1 × pepper
15 g garlic clove(s)
15 g shallot(s)
200 ml vegetable stock
10 g powdered sugar
1 × Tabasco
180 g pumpkin puree
15 g butter oil

Finely dice the shallots and garlic and fry in clarified butter in a large pot.

Deglaze with vegetable stock and add the pumpkin puree. Finely puree everything in a blender.

Next, add the heavy cream and season with the spices. Pass the mixture through a Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Keep the Whipper warm at max. 170 °F in a bain-marie or water bath. Shake vigorously before serving.

Serve in a small cup or as a garnish on a classic pumpkin or carrot soup.

Refine the foam with a few splashes of pumpkin seed oil.

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