Pumpkin Soup, Seasonal Mushrooms and Truffle

Name: Pumpkin Soup, Seasonal Mushrooms and Truffle
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 2 portions
Ingredients: 15 g golden linseeds; 10 g rapeseed oil; 500 g water; 300 g pumpkin; 2 pinches coarse salt flakes; 1 banana shallot; 20 g rapeseed oil; 10 g fresh root ginger; 10 g garlic; 150 g liquid vegetable stock; 3 g coarse salt flakes; 120 g mixed fresh mushrooms; 20 g rapeseed oil; 20 g unsalted butter; 15 g sherry vinegar

3.4 5 ratings

Prep. 10 min

Total 1 h 25 min

2 portions

Ingredients

Toasted Linseeds

golden linseeds
15 g
rapeseed oil
10 g

Pumpkin Soup

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

Finalisation

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

cooked chestnuts, peeled, for grating