From the creative kitchen of Hotel FloraAlpina in Vitznau comes a recipe that transforms the rich taste of autumn into a delicious pumpkin soup.
Ingredients for 4 servings
- 500g pumpkin from the garden
- 2 shallots
- 1 clove garlic
- 1 tbsp butter
- 5 dl vegetable broth
- 2 dl heavy cream
- 1 tbsp clarified butter
- 2 tbsp pumpkin seeds
- 12 sage leaves from the garden
- 1 tbsp pumpkin seed oil
- Salt and pepper to taste
Instructions
Peel the pumpkin, cut into pieces (yields approx. 450g). Peel and roughly chop the shallots and garlic. Heat butter in a pan. Sauté the shallots and garlic, then sauté the pumpkin for about 5 minutes. Pour in the broth, bring to a boil. Reduce heat, cover, and simmer until tender for about 20 minutes.
Purée the soup, stir in 1 dl of cream, season with salt and pepper. Whip the remaining cream until fluffy. Heat clarified butter in a frying pan. Fry the pumpkin seeds and sage until crispy. Serve the soup, garnish with cream, pumpkin seeds, and sage, drizzle with oil.