Pumpkin Soup, Seasonal Mushrooms and Truffle
TM6

Pumpkin Soup, Seasonal Mushrooms and Truffle

3.4 (5 ratings)

Ingredients

Toasted Linseeds

  • 15 g golden linseeds
  • 10 g rapeseed oil

Pumpkin Soup

  • 500 g water
  • 300 g pumpkin, peeled, diced (4 cm)
  • 2 pinches coarse salt flakes
  • 1 banana shallot, halved
  • 20 g rapeseed oil
  • 10 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 10 g garlic (approx. 2 cloves)
  • 150 g liquid vegetable stock
  • 3 g coarse salt flakes

Finalisation

  • 120 g mixed fresh mushrooms
  • 20 g rapeseed oil
  • 20 g unsalted butter, diced
  • 15 g sherry vinegar
  • black truffle, fresh, for grating (optional)
    or cooked chestnuts, peeled, for grating (optional)

Nutrition
per 1 portion
Calories
1756.4 kJ / 419.8 kcal
Protein
6 g
Carbohydrates
21.6 g
Fat
36.7 g
Saturated Fat
7.5 g
Fibre
4.6 g
Sodium
763.6 mg

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