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A First Course Quartet: Cream of Pumpkin with Coconut Mousse Recipe
A First Course Quartet: Cream of Pumpkin with Coconut Mousse
Armin Amrein, Walserhof, Suisse
Armin Amrein, Walserhof, Suisse
Flavors of Switzerland
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: 30 minutes
Waiting time: 30 minutes

Difficulty: Easy
For 4 servings

- 400 g (14 oz.) pumpkin
- salt
- 2 Tbsp. butter
- 50 g (2 oz.) chopped onion
- 1/4 garlic clove, chopped
- 50 g (2 oz.) carrot, diced
- 60 g (2 oz.) red pepper, diced
- 20 g (2/3 oz.) celery, diced
- 1/2 Tbsp. grated ginger
- a pinch of paprika
- 1 pinch of ground chili
- 1 pinch of curry powder
- 1 Tbsp. ginger syrup
- 1 Tbsp. ketchup
- 500 ml (2 cups) chicken stock
- freshly ground pepper
- 60 g (2 oz.) whipped cream
- 4 Tbsp. coconut milk
- a pinch of sugar
  1. Peel the pumpkin, grate it coarsely and place in a bowl with a little salt. Cover with plastic wrap and let rest 30 minutes.
  2. Sauté the onion, garlic, carrot, red pepper and celery in butter.
  3. Add the ginger, paprika, curry, chili, ginger syrup and ketchup.
  4. Squeeze the pumpkin, reserving the juice.
  5. Combine the grated pumpkin with the vegetables and sauté again.
  6. Add the pumpkin juice and chicken stock. Season with salt and pepper and simmer for approximately 20 minutes over low heat.
  7. Liquefy in a blender and strain.
  8. To finish, combine the whipped cream, coconut milk and sugar and whisk lightly, then fold gently into the soup. Correct the seasoning.
A First Course Quartet
A First Course Quartet: Cream of Pumpkin with Coconut Mousse 1

Armin Amrein serves this pumpkin soup with:

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