Pumpkin Foam Soup

Ingredients for 1 Pint Dispenser:

250 g Pumpkin puree
175 ml Vegetable stock
50 ml Cream
15 g Shallot(s)
15 g Butter oil
15 g Garlic clove(s)
1 pieces Salt
1 pieces Pepper
10 g Powdered sugar
1 pieces 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 dispenser. Screw on 1 cream charger and shake vigorously. Keep the dispenser warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

Serving Suggestion:

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


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


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