Pumpkin Foam Soup for Fall

1 cup pumpkin puree
3/4 cup vegetable stock
1/4 cup heavy cream
1 tbsp shallot(s)
1 tbsp butter oil
1 tbsp garlic clove(s)
1 x salt
1 x pepper
3/4 tbsp powdered sugar
1 x Tabasco
Cook the cubed shallots and garlic in melted butter in a broad pot. Deglaze with vegetable stock and add the pumpkin. Puree everything in a blender until smooth. Then add the heavy cream and season to taste. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1 cream charger and shake vigorously. Keep the whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

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