This isn’t your run-of-the-mill pumpkin soup with ginger, orange and curry. After all, trust Micha when he says that the world could safely do without Hokkaido pumpkins. No, these are hand-picked squashes from Rixmanns Hof with a base of onion and white wine plus a little coriander seed to add that round and cosy taste.
In developing this recipe we experimented with five different pumpkin varieties from Rixmann’s and explored different ways of preparation. In the end, we opted for a harmonious but multifaceted “cuvee” from the two that emerged as our clear favourites: Green Butternut with its almost cantaloupe-like fruitiness and smoothness, which we gently sauteed in a pan. Its counterpart is the rather more nutty and intense Tetsukabuto variety – a hard-skinned, impressively black/green pumpkin that develops notes of caramel when roasted in the oven.
This is a Michelin star level pumpkin soup if we might say so ourselves!
Water, pumpkin, onion, butter, wine (sulfites), salt, coriander seed
|calories||156 kJ / 643 kcal|
|total fat||14,3 g|
|saturated fat||8,6 g|
|total carbohydrates||3,8 g|
|total sugars||3,4 g|