A First Course Quartet: Cream of Pumpkin with Coconut MousseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 30 minutes
Waiting time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:75.7 kcal
Proteins:1.8 g
Fats:5 g
Carbohydrate:6.6 g
Fibers:0.6 g
Sugar:3.3 g
Cholesterol:11.3 mg
Sodium:76.9 mg
Calcium:17.9 mg
Energy:234 kcal
Proteins:5.6 g
Fats:15.3 g
Carbohydrate:20.5 g
Fibers:2 g
Sugar:10.2 g
Cholesterol:34.9 mg
Sodium:237.8 mg
Calcium:55.4 mg
SIMILAR RECIPES
A First Course Quartet: Pumpkin Ice Cream
Mini Pumpkin Quiche
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
pumpkin
salt
30
ml
butter
50
g
chopped onion
1/4
garlic clove, chopped
50
g
carrot, diced
60
g
red pepper, diced
20
g
celery, diced
7.5
ml
grated ginger
2
ml
ground chili
2
ml
curry powder
15
ml
ginger syrup
15
ml
ketchup
500
ml
chicken stock
freshly ground pepper
60
g
whipped cream
60
ml
coconut milk
2
ml
sugar
METHOD
- Peel the pumpkin, grate it coarsely and place in a bowl with a little salt. Cover with plastic wrap and let rest 30 minutes.
- Sauté the onion, garlic, carrot, red pepper and celery in butter.
- Add the ginger, paprika, curry, chili, ginger syrup and ketchup.
- Squeeze the pumpkin, reserving the juice.
- Combine the grated pumpkin with the vegetables and sauté again.
- Add the pumpkin juice and chicken stock. Season with salt and pepper and simmer for approximately 20 minutes over low heat.
- Liquefy in a blender and strain.
- To finish, combine the whipped cream, coconut milk and sugar and whisk lightly, then fold gently into the soup. Correct the seasoning.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
