Pumpkin Soup with Hokkaido and Patisson

Ingredients

• 150 g starchy potatoes
• 700 g Hokkaido pumpkin
• 1 onion
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 1 tsp curry powder
• 750 ml vegetable broth
• 100 ml Orange Juice
• 100 ml heavy cream
• 50 g crème fraîche
• Salt
• Cayenne pepper
• nutmeg
• 5 mini patissons
• vegetable oil (for frying)
• 30 g pumpkin seeds (2 tbsp)
• pumpkin seed oil
• 2 Stalks Chervil

Instructions

1. 1.

   Peel, wash and dice the potatoes. Clean, wash, halve and deseed the Hokkaido pumpkin; cube the halves. Peel and finely chop the onion and garlic.

2. 2.

   Heat 2 tbsp oil in a pot over medium heat and sauté the onion and garlic until translucent for 2 minutes. Add the pumpkin cubes and curry powder, cooking another 2 minutes. Pour in the broth and orange juice, then add the potatoes. Simmer gently for 25–30 minutes.

3. 3.

   Meanwhile, roast the pumpkin seeds in a dry pan over medium heat until fragrant; let cool and roughly chop. Wash the patissons, cut four of them lengthwise into halves and slice or shave the other ones thinly. Heat some vegetable oil in a pan and fry the patisson pieces at medium heat: sticks for 2 minutes, halves for 5–6 minutes. Drain on paper towels, lightly salt, and skewer. Wash chervil, shake dry, and pluck the leaves.

4. 4.

   After cooking, puree the soup with an immersion blender until smooth. Stir in cream and crème fraîche; adjust consistency with more broth or reduce slightly. Season with salt, cayenne pepper, and nutmeg to taste.

5. 5.

   Serve the finished soup in deep bowls, garnished with patisson skewers and slices, a few drops of pumpkin seed oil, roasted chopped seeds, and chervil.