Ingredients for 4 people:
100 g shelled pistachio kernels
2 tablespoons sugar
1 untreated orange
2 shallots
1 clove of garlic
1 piece (750 g) fresh pumpkin or 2 small jars of pickled pumpkin
1 tablespoon butter
1 pinch mild curry powder
100 ml whipped cream
1 glass (400 ml) vegetable stock
salt
white pepper from the mill
Preparation:
1. Briefly roast pistachios in a pot, remove. Melt the sugar in the pot, add the pistachios and caramelize briefly. Remove and leave to cool on a plate.
2. Rinse the orange with hot water, rub dry and peel off some of the peel in fine strips. Peel shallots and garlic, chop finely. Peel the pumpkin, remove seeds. Cut flesh into cubes. Heat butter in a saucepan. Sprinkle curry and sweat briefly. Add shallots and garlic in it.
3. Add pumpkin and sauté briefly, turning. Deglaze with cream, stock and orange juice. Season with salt and pepper. Cover and let simmer on low heat for about 15 minutes.
4. Finely puree the pumpkin in the stock. Season soup again with salt and pepper to taste. Serve in warmed deep plates. Crumble pistachio caramel, sprinkle with orange peel over cream soup.
Preparation time approx. 30 min.
Per person approx.:
Calories: 322
joules: 1351
Protein: 7,6 g
Fat: 24,5 g
Carbohydrates: 18 g
(FoodCentrale by ddp images)
