Cream of Pumpkin and Foie Gras Soup with Tapioca Recipe
Cream of Pumpkin and Foie Gras Soup with Tapioca
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 30 minutes

Chef's Note

You could blend some pieces of foie gras into the soup to give it more smoothness.

For 4 servings

- 4 Tbsp. (40 g) large minute tapioca
- Green food coloring
- 1 medium European pumpkin
- 500 ml (2 cups) chicken stock
- 1 small jar of half-cooked foie gras, (150 g/5 oz.)
- 2 pinches of four-spice powder
- salt and pepper
- 1/2 tsp. potato starch
- 100 ml (6 Tbsp.) thick crème fraîche
- 100 ml (6 Tbsp.) coconut milk
- 1 onion
- 1/2 tsp. oil
- oven-toasted baguette slices
  1. Bring 750 ml (3 cups) water to a boil with a few drops of food coloring. Sprinkle in the tapioca and cook until it is totally colored, stirring often.
  2. Drain the tapioca and rinse under cold water to stop the cooking.
  3. Peel and chop the pumpkin. Chop the onion.
  4. Sauté the onion in the oil, then add the pumpkin and stock, bring to a boil and cook until the pumpkin is tender.
  5. Crush the pumpkin pieces with a skimmer or put through a ricer.
  6. Dissolve the starch in 1 Tbsp. water. Off the heat, stir it into the soup. Return the pot to the heat and bring to a boil while stirring until the mixture thickens slightly.
  7. Remove from the heat, blend, add the cream, coconut milk, four-spice powder, salt and pepper.
  8. Spread the oven-toasted baguette slices with foie gras.
  9. Place some of the tapioca in the bottom of glass bowls, then pour in the soup.
  10. Place the sliced foie gras and croutons on top of the soup.
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